Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Classic Mignonette For Oysters On The Half Shell

  • Yield: 1 generous cup, enough for about 2 dozen raw oysters


  • 3/4 cup red-wine vinegar
  • 1/3 cup minced shallots
  • 1 teaspoon crushed black pepper
  • 1/8 teaspoon kosher salt
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped chervil
  • Shucked raw oysters, for serving


  • Combine all ingredients in a small nonreactive bowl and refrigerate until well chilled. When ready to serve, spoon 1 to 2 teaspoons over each chilled raw oyster.