This classic sauce adds the perfect acidic accent to freshly shucked oysters.
- 3 tablespoons Champagne vinegar
- 2 tablespoons dry white wine
- 2 tablespoons minced shallots
- 1/2 teaspoon ground black pepper
- pinch salt
- 12 oysters
In a small bowl, whisk together vinegar, wine, shallots, pepper, and salt. Let rest in refrigerator for 30 minutes.
Shuck oysters and arrange on a platter. Serve mignonette on the side.