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Preserved-Lemon Mignonette

goop

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

Makes about ¼ cup

1 tablespoon minced shallot

1 teaspoon minced preserved lemon rind

¼ cup white wine vinegar

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