Jo-Anne van den Berg-Ohms3 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
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
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.