Food & Cooking Recipes Ingredients Seafood Recipes Champagne Mignonette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1/2 cup 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. Ingredients 1 shallot, finely minced ½ cup Champagne vinegar 2 tablespoons Champagne or sparkling wine (optional) ½ teaspoon freshly ground black pepper Fresh shucked oysters, for serving Directions Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters. Cook's Notes The recipe can be doubled or tripled for larger groups. Print