Jalapeño Mignonette
Hungry for oysters? This bright and spicy pickle brine and yuzu mignonette—from Chef Alex Lira of Charleston’s Bar George—is all you need to turn that batch of fish market bivalves into an...
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Cooking tools:
- Pot
- Non-reactive container
- Measuring cup
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Stove
- Refrigerator
- Spoon
- Plate
Ingredients
- 1 cup champagne vinegar
- 1 cup white wine vinegar
- 1⁄2 cup dry white wine
- 3 Tbsp. sugar
- 1 1⁄2 Tbsp. kosher salt
- 1⁄4 tsp. coriander
- 1⁄4 tsp. fennel seeds
- 1⁄4 tsp. yellow or brown mustard seeds
- 1⁄4 sprig of thyme
- 1 large jalapeño, thinly sliced into rings, seeds removed, (about ½ cup)
- 3⁄4 cup pickling liquid
- 3⁄4 cup yuzu juice
- 1 medium shallot, finely chopped (about ½ cup)
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