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.