Classic Mignonette Dressing

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 2 French eschallots, finely diced
  • 200 ml Forvm Chardonnay vinegar
  • freshly cracked black pepper, to taste
  • Tasman Sea Salt, to taste

Method

  1. Combine ingredients in a small serving jug or dish.
  2. Allow eschallots to macerate until they are paler in colour & absorb the flavours of the Chardonnay vinegar.
  3. Enjoy this classic mignonette dressing drizzled over fresh oysters, fish or poached chicken breasts for a lighter alternative to heavier sauces during the warmer months.

Buy the Ingredients