Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

I've developed a taste for really cold oysters on the half shell and particularly love the taste-explosion of the first oyster's fresh sea saltiness. But if a second or third oyster is in the offing, I prefer a little spoon of Mignonette Sauce or really horseradishy cocktail sauce on it.

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.

  • Recipe Seeds: Shallots