Ingredients:

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)

Steps:

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.