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Preserved Lemon Mignonette


This riff on a classic mignonette has a little fermented-salty bite from the preserved lemon, which is balanced out by the bright clean flavor of the white wine vinegar.

Makes about 1/4 cup

1 tablespoon minced shallot

1 teaspoon minced preserved lemon rind

¼ cup white wine vinegar

Combine all ingredients and serve with shucked oysters. (See our guide to shucking oysters here.)

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