- 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.