Mignonette Gelee

Serve with raw oysters and clams on the half shell.

  • Yield: Makes about 2 cups

Photography: Mikkel Vang

Source: Martha Stewart Weddings, Winter 2007


  • 3/4 cup red wine vinegar
  • 1/4 cup white wine vinegar
  • 1 envelope (1 scant tablespoon) unflavored gelatin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 teaspoons fresh lemon juice
  • 4 shallots, finely chopped (about 6 tablespoons)


  1. Heat vinegars and 1/2 cup water in a small saucepan over medium heat until warm. Remove from heat; add gelatin, and stir until dissolved. Transfer to a nonreactive medium bowl. Stir in salt, pepper, lemon juice, and shallots. Cover, and refrigerate, stirring occasionally, until mixture has jelled, at least 6 hours (or overnight).


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