Featured Recipe
Vodka Orange Fennel Mignonette
By Kate
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A cold sauce with vodka, diced fresh fennel, and citrus zest combined with grapefruit and lemon segments instead of orange. Mixed with sea salt and fresh grated horseradish for a sharp bite. Chilled briefly before serving. Store tightly sealed in the fridge for up to three days.
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Prep:
12 min
Cook:
0 min
Total:
12 min
Serves:
90 ml (about 6 tablespoons), serves 4
seafood
condiment
appetizers
French cuisine
Introduction
Vodka shaken with diced fennel and bright citrus segments. Instead of plain orange, grapefruit and lemon for sharper notes. Add freshly grated horseradish; not much, just enough to bite through the sweetness. Salt balances, brings out the edges. Quick chill in fridge; no cooking needed. Spoon onto oysters. The sauce thickens slightly as it waits. Keep covered in cold. Lasts three days if kept tight. Simple, punchy. Great for early evening shellfish snacking. A twist on the classic mignonette. Less sweet. More complex.
Ingredients
About the ingredients
Vodka chosen here is standard; doesn’t need to be fancy, just clean. Fresh fennel makes all the difference—crisp and aromatic. Grapefruit and lemon segments replace orange for tang and bitterness. Horseradish adds a sharp contrast, grated fresh, not from jar. Salt is sea salt, coarse or fine depending on taste. Measure fennel and fruit carefully—they add texture and brightness. Keep the chunks small for smooth dipping. The quantities adjusted slightly from the original to keep balance with the horseradish. Ingredients are all fresh; no preservatives or additives. Makes about 90 ml, enough to serve with shellfish or as a bright sauce for grilled fish.
Method
Technique Tips
Combine ingredients in a bowl—vodka first forms the base. Add diced fennel and fruit, then horseradish last so it doesn’t clump. Salt last after tasting; it can intensify quickly. Stir gently to avoid bruising citrus. Cover bowl well with plastic wrap or a lid. Leave chilled for about 15 minutes to let flavors mingle, but not lose sharpness. No need for longer refrigeration to prevent dilution of the fresh notes. Serve cold immediately. Leftovers go in a glass container, sealed tight, kept in fridge. Flavors settle and thicken slightly but keep fresh punch. Not recommended to freeze. Great to prep ahead but best within three days.
Chef's Notes
- 💡 Use fresh fennel. Crisp and aromatic. This makes the difference. Dice finely. Consistency is key. Chop citrus into tiny pieces. Brightness adds character. Don’t skimp on horseradish. Freshly grated only. It must bite through sweetness. Taste as you mix. Salt intensifies flavors fast. Adjust slowly. Balance is everything in this sauce. Think texture and flavor.
- 💡 Chill all ingredients ahead. Prep them in advance. Mix quickly before serving. Don’t let sauce sit too long. Flavors can dilute. Refrigerate covered. Let it build intensity. Best within three days. Leftovers need sealing. Use a glass container tight. Helps maintain freshness. Avoid freezing. Freshness is essential to the experience.
- 💡 Adjust seasonings carefully. Salt can overwhelm if added first. A pinch here, taste there. This mignonette thrives on fresh notes. Not too much liquid. Measure with a light hand. Each ingredient plays a role. Stick with grapefruit and lemon; it’s a game changer.
- 💡 Perfect with oysters. Spoon it directly onto shellfish. A delight for simple snacking. Use as a dipping sauce for grilled fish too. Versatile, bright, tangy. Make it part of evenings with friends. Prepping in advance saves time. Excellent talking point during meals. Freshness brings a new dimension.
- 💡 Serving suggestion: consider alongside chilled vodka cocktails. The pairing is natural. Bright flavors complement each other. Make the experience memorable. Fun and lively. Guests enjoy this combo. Great for gatherings and special occasions. Think about presentation. Pour into small bowls for sharing.
