© Provided by SaveurFresh yuzu fruit can be tough to find, but the bottled juice is readily available at Japanese markets or online .
This mignonette is surprisingly delicious, a delicate green and spicy accoutrement in a world of too-often sloppy red wine vinegar offerings. Expect nothing less from Charleston chef Alex Lira, whose approach to cooking focuses on revelry and fun (he's fond of sporting a vintage sailor cap while shucking oysters, for example) without sacrificing execution.
True to Lira's eclectic fashion, this preparation begins with a cold pickle brine. It is poured over seeded jalapeño rings and then strained-the slices provide more surface area for flavor extraction, while the brine mellows the pepper's heat. This recipe makes a bit more pickling liquid than is required for the mignonette, but the brine keeps well in the refrigerator and can be used in vinaigrettes, cold salads (such as a crisp slaw from whatever brassicas you have on hand), and of course, for pickling other vegetables.
Featured in: Best Thing I Ate This Month: Bar George's Raw Oysters with Jalapeño Mignonette
Equipment
Jalapeño Mignonette 
© Provided by Saveur 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 occasion.
Yield: makes approximately 1 cup mignonette enough for 4 dozen oysters
Time: 24 hours, 20 minutes
For the pickling liquid:
- 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
For the mignonette:
- 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)
Instructions
- Make the pickling liquid: In a medium pot, whisk together the champagne vinegar, white wine vinegar, wine, sugar, salt, coriander, fennel seeds, mustard seeds, and thyme. Bring to a simmer over medium heat while stirring to dissolve the sugar and salt, about 2 minutes. Remove from the heat, transfer to a non-reactive container, cover, and refrigerate until completely chilled.
- Make the mignonette: In a second, small non-reactive container, add the jalapeño slices and just enough pickling liquid to cover (reserve the remaining brine for another use). Cover and refrigerate for 24 hours.
- When you are ready to serve the mignonette, strain the jalapeño pickling liquid into a large, liquid measuring cup, reserving the jalapeños for garnish. Stir in an equal volume of yuzu juice, followed by the shallots. Transfer to a shallow bowl and serve with chilled shellfish, such as oysters, with the reserved jalapeño slices on the side.
© Chloe ZaleFresh yuzu fruit can be tough to find, but the bottled juice is readily available at Japanese markets or online. Get the recipe for Jalapeño Mignonette »