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RECIPE: Chef Evan Morgan’s
Cucumber Jalapeño Mignonette

Spice things up with this mignonette recipe from YEW’s Restaurant Chef Evan Morgan. Simply combine all ingredients in a bowl and briefly whisk. Enjoy with your local supplier’s freshest oysters.

  • 1 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1/4 cup small diced cucumber
  • 2 tbsp small diced jalapeño
  • 1/4 cup finely chopped shallot
  • 1 tsp fresh cracked pepper
  • 1 tsp soy sauce