Celery-and-Cucumber Mignonette

Name: Celery-and-Cucumber Mignonette
Total time: 5 min
Yield: Makes 1 1/4 cups
Ingredients: 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

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

By Renee Erickson

October 2016

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Credit: © Eva Kolenko

Recipe Summary

total:

5 mins

Yield:

Makes 1 1/4 cups

Ingredients

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

Directions

Step 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.

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Make Ahead

The mignonette can be refrigerated overnight.

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Celery-and-Cucumber Mignonette

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Ingredients

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Celery-and-Cucumber Mignonette

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Celery-and-Cucumber Mignonette