Spring Mignonette Recipe

Bekah Angoff
May 17, 2020
April 26, 2016

Spring is finally here! Spruce up your oysters with some fresh spring onions. Great for a rainy day during April showers or enjoyed with a light beer outdoors with May flowers. These sharp flavors will be a nice contrast on a briny oyster.

Yields for 2 dozen oysters


1 bunch spring onions with small bulbs
¾ cup tarragon vinegar
¼ cup water
½ tsp honey
1 tbsp crushed pink peppercorns


Shave the spring onion bulbs on a mandolin into paper-thin rounds. Combine with all other ingredients and mix well. Let it sit for at least an hour before serving, so the flavors can meld. Pairs best with a briny and/or meaty East Coast oyster like a Standish Shore, Pemaquid, or Summerside.

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