Doug Lipton of Healdsburg Shed in Northern California shucks local Hog Island oysters to order for guests at Thanksgiving, serving them with this bright sauce and a French Champagne like Larmandier-Bernier "Longitude." If you don't want to shuck oysters yourself, order them on the half-shell from a fish market. The mignonette makes enough for about 4 dozen oysters.
1/2 cup verjus*
1/2 cup Champagne vinegar
1/4 cup minced shallots
1/2 teaspoon cracked pepper
Chilled oysters on the half-shell
Crushed ice or rock salt
Lemon wedges (optional)
How to Make It
Combine verjus, vinegar, shallots, and pepper in a small bowl.
Line 2 or 3 platters with crushed ice. Nestle oysters on top, keeping them level. Garnish with lemon wedges if you like and serve with mignonette.
* Verjus is juice pressed from unripe grapes, and its mild acidity--versus the higher acidity of vinegar--makes it easy to pair with wine. Find at well-stocked grocery stores and sweetwatercellars.com.