Apple Mignonette
by Chef Saucier Jacob Reimer and Chef de Cuisine Josh Tomczyk of the Fuego restaurant, Tucson, Arizona
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INGREDIENTS
Nutrition- 1⁄2
- 1⁄2
- 1 1⁄2
- 1
- 1tablespoon lemon juice
- 4fluid ounces cider vinegar
- 2fluid ounces white wine vinegar
-
-
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DIRECTIONS
- Simply combine all ingredients, then garnish to order.
- Serve with oysters on the half-shell.
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