Oysters on the Half Shell, Mignonette Sauce and Lemon Wedges

Ingredients

• 1 large Shallot (finely minced)
• 0.5 cup Red Wine Vinegar
• 1.5 tsp Black Peppercorns (freshly and coarsely cracked)
• 0.25 tsp Fine Sea Salt
• 0.25 tsp Sugar (optional, to balance acidity)

Instructions

1. 1

   Prepare the Shallot

   • Peel the shallot and mince it as finely as possible. The smaller the pieces, the more delicate the texture of the final sauce.
2. 2

   Combine Ingredients

   • In a small non-reactive bowl (glass or ceramic), combine the finely minced shallot, red wine vinegar, freshly cracked black pepper, and fine sea salt.
   • If using, add the sugar and stir until it is completely dissolved.
3. 3

   Rest and Infuse Flavors

   • Cover the bowl and let the sauce rest for at least 30 minutes at room temperature. For best results, chill in the refrigerator for 2-4 hours.
   • This crucial step allows the sharp bite of the shallot to mellow and its sweet flavor to infuse into the vinegar.
4. 4

   Serve

   • Taste the mignonette and adjust seasoning if necessary. Serve chilled in a small bowl with a demitasse spoon alongside freshly shucked raw oysters.

Ingredients

• 1 large Lemon (Choose one that is firm with a bright, unblemished yellow peel.)

Instructions

1. 1

   Wash and Roll

   • Thoroughly wash the lemon under cool running water to remove any wax or residue. Pat it completely dry.
   • On a countertop or cutting board, press down firmly on the lemon with the palm of your hand and roll it back and forth for 10-15 seconds. This helps to release the juices.
2. 2

   Trim the Ends

   • Place the lemon on a stable cutting board.
   • Using a sharp knife, carefully slice off about 1/4 inch from both the stem end and the blossom end. This creates flat surfaces for stability.
3. 3

   Cut in Half

   • Stand the lemon on one of its newly cut flat ends.
   • Slice it directly down the middle, lengthwise, to create two equal halves.
4. 4

   Create Wedges

   • Place each lemon half cut-side down on the board.
   • Slice each half lengthwise into 3 or 4 equal wedges, depending on your desired size. This will yield a total of 6 or 8 wedges, ready for serving.