Celery-and-Cucumber Mignonette

This flavorful Champagne vinegar mignonette for fresh oysters on the half shell is from Seattle chef and oyster fanatic Renee Erickson.

Slideshow: Oysters

  • Total Time:
  • Servings: Makes 1 1/4 cups

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  • 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

  1. 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.

Make Ahead

The mignonette can be refrigerated overnight.

Contributed By Photo © Eva Kolenko Published October 2016

1085837 recipes/celery-and-cucumber-mignonette 2016-09-12T18:14:35+00:00 Renee Erickson october-2016 recipes,celery-and-cucumber-mignonette 1085837

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