Ingredients

Mignonette Sauce:

• 2 1/2 tbsp finely minced eschalot (shallot in the US) (See Note 1)
• 3 tbsp high-quality red wine vinegar (See Note 2)

Oysters:

• 12 – 24 fresh oysters (See Note 3)
• Black pepper (to taste, sprinkled before serving) (See Note 4)

How to make mignonette

1. Prepare the Mignonette : In a small bowl, combine the red wine vinegar and finely minced eschalots. Stir well and let it sit for at least 2 hours to allow the flavors to develop.
2. Serving : Transfer the mignonette into a small dish with a spoon for easy self-serving. Arrange alongside fresh oysters.
3. Usage : Drizzle about ½ teaspoon over small oysters and ¾ teaspoon over larger ones, or adjust to taste. Some may prefer a more generous amount!