Description
Fresh oysters paired with a tangy mignonette sauce make a simple yet elegant dish.
Ingredients
Scale
- 2 large shallots, finely minced
- 1 even tbsp freshly cracked black peppercorns
- 1 tsp kosher salt, adjust to taste
- ½ cup sherry vinegar
- ¼ cup red wine vinegar
- 1 lemon, juice and zest
- 1 to 2 hot peppers, Thai chili, or serrano, thinly sliced (optional)
- ¼ tsp Worcestershire
Instructions
- Combine all ingredients in a tight-lidded container and shake well.
- Let stand to macerate, about 8 to 10 minutes. Use as desired.