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Champagne Tarragon Mignonette for Oysters

A classic dipping sauce for raw oysters on the half shell, this mignonette is spiked with Champagne for New Year's Eve.


1/2 cup seasoned rice wine vinegar

1/4 cup dry Champagne

1 Tablespoon minced shallot

1 tablespoon fresh tarragon leaves, snipped into small bits

1/4 teaspoon black ground pepper

12 raw oysters on the half shell


Mix ingredients (expect oysters) together in a small bowl until combined. Cover and refrigerate until party time.

Place oysters on ice in a large dish or bowl and serve with a small bowl of mignonette on the side.


12 Oysters

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