Yield: sauce for 36 oysters
Place wine and vinegar in saucepan and reduce to one-half. Turn off the flame and stir in the shallot, white pepper and salt as needed (remember: oysters tend to be salty). Set aside to steep. As you shuck your oysters, collect their juices and add to the mignonette sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.
This page modified February 2007
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