- 1 cup Champagne vinegar
- 1 6-inch celery rib, coarsely chopped
- 1 2-inch piece of English cucumber, coarsely chopped
- Freshly ground pepper
- Oysters on the half shell, for serving
How to make this recipe
In a blender, combine the vinegar, celery and cucumber and blend at medium speed until the vegetables are finely chopped. Season the mignonette with pepper and serve with oysters on the half shell.
The mignonette can be refrigerated overnight.