Oyster Mignonette Sauce

½ cup dry white wine
½ cup Champagne (or white wine) vinegar
1 tablespoon “minced” red bell pepper
4 teaspoons “minced” shallots
4 teaspoons Pernod or Pastis liqueur

24 fresh “shucked” oysters (top shells removed)
Crushed ice for platting the oysters

Simply whisk all the ingredients together in a medium bowl. Place the bowl in the refrigerator.

This sauce is best served chilled.

Diva Tip:

• Looking for a bit of a “kick” Epicureans? Add a teaspoon of your favorite hot sauce. I always add Seracchi, which is my favorite.