Freshly shucked oysters are traditionally served well chilled on ice. A good oyster bar will offer fresh lemon, cocktail sauce with a kick of grated horseradish and this classic sauce mignonette. There are many recipes, of course. This is Russell Cronkhite's version.
Servings: 2 dozen oysters
- 1/4 cup dry white wine
- 2 tablespoons sherry vinegar
- 2 tablespoons minced shallots
- 2 teaspoons cracked white peppercorns
- 1/8 teaspoon coarse salt
In a small mixing bowl, whisk together all ingredients. Cover and refrigerate for 24 hours.
Adapted from Russell Cronkhite, a chef and cookbook author.
Tested by Bonnie S. Benwick.
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