Ingredients:

  • 1 large (or 2 small) shallots, finely minced
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Champagne or White Wine Vinegar
  • 1 Tablespoon Black Peppercorns, freshly and coarsely cracked
  • Pinch Fine Sea Salt (Optional)

Instructions:

  1. Peel the shallot(s) and mince them as finely and evenly as possible. The pieces should be almost paste-like, or at least no larger than a grain of rice. Place the minced shallots into your non-reactive mixing bowl.
  2. Crack the black peppercorns roughly using a mortar and pestle or a coarse pepper mill setting. You want flakes and varying textures, not a fine powder.
  3. Add the coarsely cracked pepper, the Red Wine Vinegar, and the Champagne/White Wine Vinegar to the bowl containing the shallots. Stir vigorously to combine everything fully.
  4. Taste the mixture. Add the pinch of sea salt, if using, and adjust the balance if necessary (optional small pinch of sugar to mellow strong acidity).
  5. Cover the bowl tightly with cling film and place it in the refrigerator. Allow it to chill for a minimum of 30 minutes, but ideally 1–2 hours. Chilling time allows the shallots to soften and the flavors to fully meld.
  6. Just before serving, give the Mignonette sauce one final stir. Serve immediately alongside freshly shucked, ice-cold oysters.