1/2 cup shallot, finely minced
1/4 cup white vinegar
1/4 cup unseasoned rice vinegar
1/8 tsp sugar
1/8 tsp salt
1 1/4 tsp finely crushed white peppercorns (pre-ground or powdered works but fresh is preferred)
In a small bowl, combine all ingredients and place in an airtight container for at least four hours (this will allow the shallots to pickle slightly) before serving alongside a tray of freshly shucked oysters. The Mignonette will last over a month in the refridgerator.