Bright and aromatic, this blackberry-thyme mignonette is a lively twist on the classic oyster accompaniment. The natural sweetness of blackberry vinegar softens the briny punch of oysters like Kumamotos or Malpeques, while fresh thyme and shallots add depth and balance. It’s equally delicious drizzled over gravlax or used as the base for a vinaigrette—just whisk in a bit of good olive oil.
INGREDIENTS:
1 cup blackberry vinegar
2 tablespoon minced shallot
1 1/2 teaspoons freshly ground (medium grind) black pepper
1 medium sprig fresh thyme, bruised
METHOD:
Combine all ingredients and allow to macerate for at least 1 hour before using. Macerate overnight for better flavor.
Remove thyme sprig before using.
YIELD: 1 cup
