Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats.

We shared our essential mignonette sauce a few weeks back, combining red wine vinegar, shallot, and pepper. Now we want to introduce you to this herby mignonette. It’s excellent with fresh raw oysters and doubles as a reverse marinade for grilled or baked meats. (A reverse marinade is soaking meat in a sauce after it’s cooked–a common practice when grilling.)

This sauce is all about balance. Unlike our basic mignonette, which is more acidic thanks to vinegar, this mignonette combines seasoned and unseasoned rice vinegar, which makes it ever so slightly sweet. It’s delicious!

Key Ingredients

• Rice Vinegar: We use unseasoned and seasoned rice vinegar. The unseasoned vinegar is more acidic (like red wine vinegar), while seasoned vinegar adds salt and sugar, adding a sweeter note to the sauce. This extra sweet note works beautifully for oysters, especially the slightly sweeter, less salty oysters we get here on the West Coast of the US. (Although, I’d wager this would be excellent with just about any oyster you can access.)
• Shallot: I mince my shallot finely. The vinegar cuts their sharpness and gently pickles them. We hand-mince our shallot instead of using a food processor. (A food processor creates a more mushy situation that tastes stronger in the sauce.)
• Herbs: For that striking green color, be generous with your herbs. I love parsley and tarragon. Just make sure you mince them finely.

How to Make Herb Mignonette

Making the sauce is simple. Finely mince shallot and herbs — take your time when mincing so that everything is tiny. Then mix in both kinds of vinegar (seasoned and unseasoned) and a pinch of pepper.

Like other mignonette recipes, this lasts for a while in the fridge. It gets better and better over time since the shallots have time to mellow and pickle. Keep in mind that the green herbs will lose some vibrancy over time. I’m not too concerned about it, but if you’d like a bright green pop of color (like in our photos), you can always add the herbs an hour or so before serving, but make the base mignonette a few days in advance.

I serve this sauce alongside freshly shucked oysters. You can serve this sauce alone or provide additional options for your friends and family, like fresh lemon wedges and this classic mignonette.

This mignonette recipe comes from Richard Hattaway, a renowned chef and friend. We already have a classic recipe on the blog, but we love how he incorporated rice wine vinegar and herbs for this version. It’s beautiful and tastes fantastic.

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This classic homemade stuffing recipe is the perfect side dish for Thanksgiving and holidays.

Your search for the perfect holiday stuffing ends here. It’s so good that my family requests it every single year for Thanksgiving.

It’s easy to make from scratch, and the traditional combination of buttery onions and fresh sage tastes incredible alongside roasted turkey or roast chicken. If you love mushrooms, try our incredible mushroom stuffing instead.

Key Ingredients

• Bread: The key to great stuffing is dry bread. For the best stuffing, use homemade garlic croutons. They’re already dried out and packed with flavor, giving your stuffing an incredible texture.
• Butter: I use salted butter in this recipe. Unsalted or a plant-based butter works great too, especially if you’re making a vegan version. You’ll just need a touch more salt.
• Onion, Celery, and Garlic: These are the classic, must-have aromatics. You’ll cook them in the butter to build a savory base before adding the broth and bread.
• Broth: Use your favorite type, whether it’s chicken broth or vegetable broth. It’s the key to a moist stuffing. In other stuffing recipes, eggs serve as a binder, helping to make the mixture fluffy when baked. We use butter and broth in our recipe for our binder and don’t miss the eggs at all.
• Herbs: For me, stuffing isn’t complete without fresh herbs. I use sage, thyme, and parsley. The sage is my favorite. It reminds me of my grandmother’s stuffing and makes the whole dish taste like the holidays.

Find the full recipe with measurements below.

How to Make the Best Homemade Stuffing

Tip 1: Bread works, but homemade croutons are better. I love using these garlic croutons. They are easy to make and make our stuffing taste so good. I realize this adds a step, but you can make them well in advance (they keep for 2 weeks!). All that said, you can use plain bread. I’ve shared tips for this below the recipe.

Tip 2: There’s no need to brown the onions. When cooking your onions, celery, and garlic, use a skillet with a lid. You aren’t trying to brown them. Instead, we want the soft and sweet. When they are, you can add broth, croutons, and fresh herbs.

Tip 3: Finish in the oven. Bake your stuffing (uncovered) in a 350°F oven for about 40 minutes. I like to rotate the casserole dish halfway through baking. When baked, the stuffing is moist and set in the middle, with a golden brown and crispy top. Then, let it sit on the counter for a few minutes to firm up before serving.

Serving Suggestions

You can make this stuffing recipe anytime, but it’s perfect for Thanksgiving alongside our Best Roast Turkey or Garlic Herb Roasted Turkey Breast. Here are a few more of our favorite side dishes:

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My favorite no mayo herb potato salad recipe calls for lots of fresh herbs and swaps a creamy dressing for one made with lemon juice and olive oil.

In this salad, I toss warm potatoes with our zesty lemon Dijon vinaigrette. This salad is reminiscent of a French potato salad. Since the potatoes are warm, they absorb all the delicious flavors of the dressing.

Our mayonnaise-free herb potato salad dressing is quick to make, a bit healthier, and tastes fantastic! If you prefer a more traditional creamy dressing, see our creamy potato salad.

Key Ingredients

• Potatoes: I love using small waxy potatoes for this herbed potato salad. Red bliss potatoes or fingerlings are also excellent options. The smaller the potatoes, the better since they cook quickly and don’t require extra time chopping.
• Lemon and red wine vinegar: I love the combination of fresh lemon juice and red wine vinegar for the potato salad vinaigrette. You can use just one if you don’t have both in the kitchen.
• Dijon mustard: I use Dijon mustard a lot when making salad dressings. It’s tangy and helps to make vinaigrettes creamy and emulsified.
• Olive oil: Mayonnaise is a popular ingredient in classic American potato salad, but for this recipe, we leave the mayo out and make a simple olive oil dressing. The combination of olive oil and mustard helps to make it a creamy (dairy-free) vinaigrette.
• Fresh herbs and scallions: This is my favorite part of this recipe. I’ve said it before, and I’ll say it again. When it comes to fresh salads, I honestly don’t think you can add too many herbs! I usually end up adding parsley, dill, and mint, but basil, chives, or tarragon would also be wonderful.

Find the full recipe with measurements below.

Tips for Making Our Herb Potato Salad

Tip 1: Cook potatoes in salted water. I like to start cooking my potatoes in cold water and add about 1 tablespoon of salt to the water to help season the potatoes as they cook. When I can easily pierce them with a fork, I drain them and set them aside to cool down a bit. I cut the potatoes in halves or quarters when I can handle them.

Tip 2: Pour our dressing over warm potatoes. My olive oil dressing is quick and simple. I whisk lemon zest, lemon juice, red wine vinegar, Dijon mustard, a pinch of salt, pepper, and olive oil together until emulsified and creamy. Then, pour the dressing over the warm potatoes. The warm potatoes will soak up the dressing much better than cold potatoes.

Tip 3: Add fresh herbs and serve warm. Finally, I carefully toss the potatoes with lots of fresh herbs and scallions. I love serving this mayo-free potato salad warm or at room temperature. It’s delicious!

Serving Suggestions

This no mayo potato salad works well for summer cookouts and picnics, but I really love it as a side dish for dinner. I especially love serving this herby salad next to my garlic caper baked salmon, this incredible shrimp scampi, and our perfectly roasted chicken. It’s also excellent served next to tuna steaks, tuna salad, and chicken salad.

More Potato Salad Recipes

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