Bloody Mary Mignonette
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
- Finely dice your jalapeño and shallot, celery, and cucumber. Cover with remaining ingredients and enjoy!
- 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.