Mingonette is the perfect balance to the salty and briny oyster. This sauce goes best with cold oysters and a glass of Chardonnay, but it'd also be great stirred into mashed avocado or whisked together with olive oil for a great salad dressing.
1/2 cup Champagne vinegar
1/2 cup (4 oz.) sparkling wine (such as Prosecco)
1/4 cup finely chopped shallots (from 2 shallots)
1 teaspoon black peppercorns, crushed
1 teaspoon pink peppercorns, crushed
1/4 teaspoon kosher salt
Cold oysters on the half shell
How to Make It
Combine vinegar, sparkling wine, shallots, crushed peppercorns, and salt in a pint-size mason jar, and secure lid on top. Shake vigorously. Serve with fresh shucked oysters.