Pink, sharp, and lightly sweet, this mignonette has a floral edge from the hibiscus that straight red wine vinegar doesn't give. It goes over oysters or raw shellfish wherever you'd use a classic mignonette.
Ingredients
- 1 batch Red Onion Jam (see recipe)
- 240 ml (1 cup) hibiscus lemonade
- 240 ml (1 cup) red wine vinegar
- Salt and black pepper to taste
Instructions
- 1Combine the red onion jam, hibiscus lemonade, and red wine vinegar in a bowl.
- 2Stir until evenly mixed.
- 3Taste and season with salt and pepper.
- 4Refrigerate until service.
Cook's Note
Taste this against whatever you're serving it with, the acidity changes depending on how sharp your hibiscus lemonade is. A small splash more vinegar brings it back if it's too sweet.
Best Served With
Oysters on the half shell, raw clams, or as a table condiment with ceviche.
Why This Recipe Works
The jam and hibiscus lemonade soften the vinegar's edge so the whole thing doesn't just taste like acid. The onion adds texture and a little savory depth that keeps it from reading as sweet.
Make It Yours
- Add a pinch of minced serrano for heat.
- Swap the red wine vinegar for lime juice if you want a brighter, more tropical version.
Leftover Strategy
Keeps sealed in the fridge for up to 1 week. Stir before serving.
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Pairing
Cold Champagne or a dry sparkling wine is the natural match when served with oysters.