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

Chef Renee Erickson
Renee Erickson
October 2016

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Credit: © Eva Kolenko

Recipe Summary test

total:
5 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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