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Cucumber Mignonette

October 16, 2017


  • 3/4 cup vinegar, rice
  • 1 tbsp sugar, granulated
  • 1/2 tsp salt, kosher
  • 1/4 cup English cucumber, small-dice
  • 1/4 cup finely chopped shallot
  • 1 Thai chile, fresh, stemmed, and minced
  • 1/8 tsp black pepper, freshly ground


  1. Combine the vinegar, sugar, and salt in a medium, nonreactive bowl.
  2. Stir until the sugar and salt have dissolved.
  3. Add the cucumber, shallot, chile, and pepper and stir to combine.
  4. Let sit at least 15 min before serving.
  5. Store in the refrigerator in a container with a tight-fitting lid for up to 1 day.

Notes:  The cooling crunch of cucumber tames the heat from Thai chile in this easy mignonette.  While the name sounds fancy, it’s a simple mix of vinegar, sugar, salt, and a few seasonings that’s great for dunking steamed crab in or topping oysters on the half shell.  For an even spicier kick, use Habanero chile in place of the Thai chile.

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