Oysters with Champagne-Tarragon Mignonette
Our take on mignonette, a classic vinegar-herb sauce, imparts the zing of champagne vinegar and the sweet licorice flavor of tarragon.
- Yield: Makes 1 dozen
Source: Martha Stewart Living, December 2006
- 2 tablespoons champagne vinegar
- 1/2 teaspoon very finely chopped shallot
- Pinch of coarse salt
- 1 1/2 teaspoons chopped fresh tarragon
- 1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.