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Oysters with Champagne-Tarragon Mignonette


Our take on mignonette, a classic vinegar-herb sauce, imparts the zing of champagne vinegar and the sweet licorice flavor of tarragon.

  • Yield: Makes 1 dozen

Source: Martha Stewart Living, December 2006


  • 2 tablespoons champagne vinegar
  • 1/2 teaspoon very finely chopped shallot
  • Pinch of coarse salt
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1 dozen fresh oysters, scrubbed, shucked, and left on the half shell


  1. Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

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