Strawberry and Watermelon Mignonette

Name: Strawberry and Watermelon Mignonette
Prep time: PT0D0H0M
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: About ¾ cup
Ingredients: 6 oz. strawberries, hulled, divided; 6 oz. watermelon flesh, divided; 2 tsp. finely chopped shallot; 2 tsp. white balsamic vinegar; 2 tsp. red wine vinegar; ½ tsp. finely chopped jalapeño; Freshly ground black pepper

Jalapeño adds a welcome whisper of heat to this fruity riff on the classic oyster accompaniment.

Makes
About ¾ cup
Time
20 minutes

PHOTO: MURRAY HALL • FOOD STYLING: RYAN MCCARTHY

By Derick Wade

Published on October 15, 2025

Coastal Catch executive chef and culinary director Derick Wade served this fruity, vibrantly hued mignonette along with a more savory ginger and turmeric mignonette at the Charleston Wine + Food Festival. The strawberries and watermelon are prepared two ways—puréed and finely chopped—giving the sauce just the right amount of texture. Subtly sweet with a hint of jalapeño heat, it’s the perfect partner for salty, briny oysters.

Ingredients

6 oz. strawberries, hulled, divided
6 oz. watermelon flesh, divided
2 tsp. finely chopped shallot
2 tsp. white balsamic vinegar
2 tsp. red wine vinegar
½ tsp. finely chopped jalapeño
Freshly ground black pepper

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Instructions

Step 1

Using a handheld or regular blender, purée 4 ounces of the strawberries. Place a fine-mesh strainer over a small bowl, then strain the mixture, discarding the solids. Repeat with 4 ounces of the watermelon, straining the juices into the same bowl.

Step 2

Finely chop the remaining strawberries and watermelon and stir into the bowl with the juices. Stir in the shallot, balsamic vinegar, red wine vinegar, and jalapeño. Season to taste with black pepper. Refrigerate until ready to serve.

Using a handheld or regular blender, purée 4 ounces of the strawberries. Place a fine-mesh strainer over a small bowl, then strain the mixture, discarding the solids. Repeat with 4 ounces of the watermelon, straining the juices into the same bowl.
Finely chop the remaining strawberries and watermelon and stir into the bowl with the juices. Stir in the shallot, balsamic vinegar, red wine vinegar, and jalapeño. Season to taste with black pepper. Refrigerate until ready to serve.