Ginger and Turmeric Mignonette

Name: Ginger and Turmeric Mignonette
Prep time: PT0D0H0M
Cook time: PT0D0H15M
Total time: PT0D0H15M
Yield: About ¼ cup
Ingredients: 1 Tbsp. fresh lime juice; 1 Tbsp. rice bran oil (or grapeseed oil or mild olive oil); 1 Tbsp. unseasoned rice vinegar; 1 tsp. soy sauce; ½ tsp. finely grated peeled fresh ginger; ½ tsp. ground turmeric; Sugar; 1 serrano chile, finely chopped (optional)

Vibrant with lime juice and rice vinegar, this golden sauce pairs beautifully with a briny, salty oyster.

Makes
About ¼ cup
Time
15 minutes, plus chilling

PHOTO: MURRAY HALL • FOOD STYLING: RYAN MCCARTHY

By Derick Wade

Published on October 15, 2025

Teaming fresh ginger and lime juice with a handful of pantry staples, this golden mignonette ups the umami while still letting the oyster shine. Coastal Catch executive chef and culinary director Derick Wade served it alongside his strawberry and watermelon mignonette at the Charleston Wine + Food Festival to give guests the option of both sweet and savory sauces for their freshly shucked oysters. While Wade is partial to Bird Island Oysters from South Carolina, the mignonette works well with any briny, salty oyster.

Ingredients

1 Tbsp. fresh lime juice
1 Tbsp. rice bran oil (or grapeseed oil or mild olive oil)
1 Tbsp. unseasoned rice vinegar
1 tsp. soy sauce
½ tsp. finely grated peeled fresh ginger
½ tsp. ground turmeric
Sugar
1 serrano chile, finely chopped (optional)

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Instructions

Step 1

In a small bowl, stir together the lime juice, oil, vinegar, soy sauce, ginger, turmeric, and a small pinch of sugar. Stir in the serrano if desired. Refrigerate until thoroughly chilled, about 1 hour. Stir well before serving.

In a small bowl, stir together the lime juice, oil, vinegar, soy sauce, ginger, turmeric, and a small pinch of sugar. Stir in the serrano if desired. Refrigerate until thoroughly chilled, about 1 hour. Stir well before serving.