JoAnne's Island Creek Mignonette
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As we were opening my restaurant Found Oyster, our general manager, Joe Laraja, was adamant that we use his mom JoAnne’s recipe for mignonette, because it was the most delicious one he’d ever had and the only thing JoAnne liked with oysters. We later came to find that JoAnne got the recipe from Island Creek Oyster Bar in Duxbury, Mass., where the original recipe is heavy on the alcohol. This version pays respect to Island Creek, and JoAnne, while taking its own path with lots of crunch and texture, thanks to the cilantro stems. If you’re not a fan of cilantro, any mixture of soft herb leaves and stems will work well.
In a medium bowl, combine the vinegar, wine, cilantro, jalapeño, shallot and two twists of black pepper, and stir well. The mignonette is better if it has sat for at least 20 minutes. It is ideally eaten the same day.
