The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
- Yield: Makes 1/2 cup
Source: Martha Stewart Living, September 2002
- 1 shallot, finely minced
- 1/2 cup Champagne vinegar
- 2 tablespoons Champagne or sparkling wine (optional)
- 1/2 teaspoon freshly ground black pepper
- Fresh shucked oysters, for serving
Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.