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This vibrant and fruity Peach, Ginger, and Mint Mignonette is the perfect summertime garnish for fresh, cold, and briny oysters.

Dresses 18-24 oysters


  • 1/2 cup seasoned rice vinegar

  • 1 Tablespoon white wine vinegar

  • 3 perfectly ripe (but not overly-ripe, mushy) peaches, pitted and small diced

  • 1 large shallot, minced

  • 1/2 teaspoon fresh ginger, grated

  • 1 Tablespoon fresh mint, chiffonade

  • 1/2 teaspoon Kosher salt

  • Freshly ground black pepper to taste


  1. Pour the lightly seasoned rice vinegar, shallot, and ginger into a quart-sized bowl. Mix well.

  2. Add the peach, mint, and salt. Gently fold in. If you’re using very soft peaches, take care not to smash peaches to mush.

  3. Add freshly ground black pepper to taste.

  4. Cover the mixture and chill in the fridge for at least 30 minutes.

  5. Option: If the mignonette tastes too sweet (this will depend on how sweet your peaches are), add a little more white wine vinegar for balance.

  6. Storage: This mignonette can be stored for up to 2 days before the peach’s texture turns too soft. If it becomes too soft, perhaps freeze it and then use a blender to make a granita?

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