photo by Jennifer Johnson
Fresh citrus adds a bright flavor to a very traditional sauce for oysters. For an added touch of sweetness, stir in a bit of honey. The mignonette makes enough for 1 dozen oysters.
1/4 medium shallot, finely minced
2 tablespoons champagne (or white wine) vinegar
2 tablespoons fresh lemon juice, or to taste
Freshly ground black pepper
12 freshly shucked oysters, for serving
Place shallot, vinegar, and lemon juice in a bowl and season with a pinch of salt and pepper. Stir until combined. Cover and chill until ready to serve.