Celery Mignonette

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).

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.