Mignonette Sauce for Fresh Oysters


  • 3 tablespoons finely minced Shallots
  • 1 teaspoon finely ground white pepper
  • Smidge of fine sea salt
  • 1/3 cup sherry vinegar
  • 1/3 cup white wine vinegar


Combine all ingredients in a small glass bowl. Let the Mignonette sit for about 30 minutes before spooning 2 teaspoons or so of the sauce on top of fresh oysters on the half shell.