The Cellar
Strawberry and Watermelon Mignonette Recipe
Coastal Catch executive chef and culinary director Derick Wade served this fruity, vibrantly hued mignonette along with a more savory ginger and turmeric mignonette at the Charleston Wine + Food Festival. The strawberries and watermelon are prepared two ways—puréed and finely chopped—giving the sauce just the right amo…
Subtly sweet with a hint of jalapeño heat, it’s the perfect partner for salty, briny oysters.
Ingredients
- 6 oz. strawberries, hulled, divided
- 6 oz. watermelon flesh, divided
- 2 tsp. finely chopped shallot
- 2 tsp. white balsamic vinegar
- 2 tsp. red wine vinegar
- ½ tsp. finely chopped jalapeño
- Freshly ground black pepper
Instructions
- Using a handheld or regular blender, purée 4 ounces of the strawberries. Place a fine-mesh strainer over a small bowl, then strain the mixture, discarding the solids. Repeat with 4 ounces of the watermelon, straining the juices into the same bowl.
- Finely chop the remaining strawberries and watermelon and stir into the bowl with the juices. Stir in the shallot, balsamic vinegar, red wine vinegar, and jalapeño. Season to taste with black pepper. Refrigerate until ready to serve.
Key facts
- Who: Murray Hall · Food Styling · Ryan McCarthy Coastal Catch · Derick Wade · Charleston Wine