© Eva Kolenko
Active Time
N/A
Total Time
5 MIN
Yield
Serves : Makes 1 1/4 cups

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

How to Make It

Step

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.

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