When I see Celery Salt, I think of two things- Lobster Rolls + Bloody Mary's! We've got our Southwest Bloody Mary Cocktail Recipe, but how incredible would it be if each slurp of a fresh raw oyster had a Bloody Mary shot in it? Yum! While oysters are my go-to, you can find a collection of other ideas on how to use this mignonette below as well! Happy shucking!

Makes 1/2 cup


  • 1/2 jalapeño, seeded + finely diced
  • 1 shallot, finely diced
  • 1/4 celery stick, finely diced
  • 1/4 cucumber, finely diced
  • 1 lime, juiced
  • 1/2 teaspoon Worcestershire
  • 1/2 teaspoon prepared horseradish
  • 2 oz white or champagne vinegar
  • 4 oz tomato juice
  • 1 oz of vodka or tequila
  • 2 teaspoons celery salt
  • 1 teaspoon tabasco
  • 1/2 teaspoon fresh cracked pepper


  1. Finely dice your jalapeño and shallot, celery, and cucumber. Cover with remaining ingredients and enjoy!
  2. Can be used immediately, but the longer it marinates the yummier it will be! (For up to 1 week).

Shrimp Ceviche- briefly poach/steam 1 pound of cleaned shrimp, then chop and cover with juice of 1 lime. Then cover with a double batch of Bloody Mary Mignonette and fresh herbs. Yum!

Oyster Side- simply pour a small amount of Bloody Mary Mignonette overtop raw oysters, using a small spoon to get some of the veggies.

Easy Aioli- going for a surf + turf style meal? Mixing this Bloody Mary Mignonette with a bit of mayonnaise would make an exciting aioli for a burger sauce or tossed through a lobster salad.

Pour over salmon- keep it simple. Bake a basic salmon filet with salt + pepper, then transfer to a container with high sides, cover with Bloody Mary Mignonette and chill. This will make a beautifully chilled, flakey salmon for a salad or to enjoy with some rice.

May 03, 2022

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