Food Recipes Sauces, Condiments and Preserves Dipping Sauces Celery Mignonette 5.0 (2) 2 Reviews Vivid and zesty, the classic mignonette sauce gets an update with a refreshing yet celery-infused vinegar and crisp diced celery. By Joshua Pinsky Published on December 6, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Chris Simpson / FOOD STYLING by JULIAN HENSARLING / PROP STYLING by THOM DRIVER Active Time: 20 mins Chill Time: 7 days Total Time: 7 days 1 hr 20 mins Servings: 12 Jump to recipe In this version of a mignonette sauce by Joshua Pinsky of Penny in New York City, vinegar and chopped celery leaves are infused for a week to create a refreshing note, while diced celery and shallots lend crisp, crunchy textures to the finished sauce. The fresh flavors of celery paired with tangy vinegar balance with the creamy, briny oysters. Dice the celery slightly larger than the shallot to add a crisper texture to the sauce. For effortlessly simple upgrades to the classic mignonette, try adding herbs, spices, lemon peels, or jalapeño to the celery-infused vinegar. Add finely diced apple to the finished sauce for a sweet flourish (see “Variations,” below). Frequently Asked Questions What is mignonette sauce? A mignonette sauce is a condiment consisting of chopped shallots and whole black peppercorns in vinegar and a traditional accompaniment to oysters. Chef Theophile Kieffer is credited with first creating the sauce in the 1930s when he served it to guests at the Sherry Netherland Hotel in New York. What else can you serve with mignonette? While mignonette is traditionally served with oysters, it's also a perfect pairing for other seafood, such as shrimp or clams. Notes from the Food & Wine Test Kitchen Add celery pieces to the Mignonette right before serving if you want the celery to stay bright green and crunchy. Find Keepwell Vinegar’s celery vinegar online at keepwellvinegar.com. Make ahead Mignonette can be made ahead and stored in an airtight container in the refrigerator for two to three days. Cook Mode (Keep screen awake) Ingredients Celery Vinegar 1 cup chopped celery leaves and tender heart 1 cup white wine vinegar or Champagne vinegar Celery Mignonette 1 cup Celery Vinegar or Keepwell Vinegar Celery Leaf Vinegar 1/2 cup finely chopped celery 1/2 cup finely minced shallot Directions Make the celery vinegar Place celery in a 1-pint jar, and add vinegar. Secure with a lid, and let stand in refrigerator for 1 week. After 1 week, strain mixture; discard celery. Make the mignonette Stir together celery vinegar, celery, and shallot in a small bowl. Cover and chill in refrigerator until flavors infuse, about 1 hour. Serve chilled. Originally appeared in Food & Wine magazine, December 2024 / January 2025 Rate It Print