French Mignonette Sauce
Servings: 2 servings
Ingredients
- 2 or 3 large finely diced shallots
- ¼ cup red wine vinegar
- ¼ cup malt vinegar
- Maldon salt
- black pepper ground
Instructions
- Peel and finely dice the shallots. If you want, you can put them into a food processor and pulse a few times until the shallots are finely minced (but not mushy), but I prefer the hand-cut version.
- Add all the different kinds of vinegar and season with salt and pepper, then heap this onto freshly shucked oysters. Boomtown!