Cool and Spicy Mignonette Sauce Recipe

"You really need to be a seafood lover to appreciate this sauce; so it isn't for everyone. But, for those who enjoy seafood, like myself; this is a great condiment. There are many variations of this sauce; but, this just happens to be my favorite. The fresh cucumber really adds a nice texture to this tangy sauce. It is wonderful over fresh or steamed clams, mussels, or oysters. But, it is also fantastic over grilled fish or scallops. This version, is really a mix of sweet, spicy, and tangy. As you can see ... there is no oil is this sauce; it is a light vinegar based sauce that wakes up the flavor of the seafood."

Original is 8-16 servings

Metric US

I've Tried It

Ingredients

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1/4 cup seedless cucumber, peeled, seeded, minced very fine
1/4 cup shallot, minced
1 fresh thai chile, minced (seeds and ribs removed), you could substitute with a jalapeno
3/4 cup rice wine vinegar

1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Nutritional

Serving Size: 1 (35.1 g)
Calories 23.9
Total Fat - 0.9 g
Saturated Fat - 0.3 g
Cholesterol - 21.1 mg
Sodium - 23.1 mg
Total Carbohydrate - 2.1 g
Dietary Fiber - 0 g
Sugars - 0.9 g
Protein - 0.9 g
Calcium - 5.5 mg
Iron - 0.2 mg
Vitamin C - 0.2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Cucumber ... Even though the English (or often called seedless) cucumber is basically seedless; they do have some seeds which I prefer to remove. First off - peel the cucumber; then, cut in half lengthwise, take a spoon and run it down the middle to remove the seeds. Then, lastly, mince. Transfer the cucumber to a paper towel to lightly drain or dry. This only takes a couple of minutes; just enough to absorb some of the moisture. Then add the cucumber to a small bowl.

Step 2

Sauce ... Add the shallot, chili, vinegar, sugar, salt and pepper to the bowl with the cucumbers. Mix and cover with plastic wrap. Refrigerate at least 30 minutes to 1 hour before serving.

Step 3

Serve and ENJOY! Spoon a little of the sauce over your fresh, steamed or grilled seafood. Fantastic on fresh shucked oysters; steamed clams or mussels; or one of my favorites, pan seared scallops. It is a very fresh sauce that really highlights the flavor of the seafood.