01 Feb Oyster Mignonette Sauce
|Serves 2 to 4|
½ cup dry white wine
24 fresh “shucked” oysters (top shells removed)
Simply whisk all the ingredients together in a medium bowl. Place the bowl in the refrigerator.
This sauce is best served chilled.
• Looking for a bit of a “kick” Epicureans? Add a teaspoon of your favorite hot sauce. I always add Seracchi, which is my favorite.