Oysters With Mignonette Sauce

1. 1

   Place wine and vinegar in saucepan and reduce to one-half.

2. 2

   Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty).

3. 3

   Set aside to steep.

4. 4

   As you shuck your oysters, collect their juices and add to the mignonette sauce.

5. 5

   Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.