Oysters on the Half Shell with Red Wine Vinegar Sauce

A classic mignonette stripped down to its essentials: just shallots, red wine vinegar, and the freshest oysters you can get your hands on. Blending the shallots into the vinegar rather than mincing them creates an unusually smooth, pourable sauce that coats each oyster in a thin, sharp layer.

Three-quarters cup of vinegar to six shallots gives this mignonette serious bite. If your shallots are large or particularly pungent, start with four and taste. You want acidity that brightens the oyster’s brininess without overwhelming it.

Shuck the oysters just before serving, keeping them level so the liquor stays in the shell. That briny liquid mixed with the vinegar sauce is where all the flavor lives. One teaspoon of sauce per oyster is plenty.

Pro Tips

• Keep shucked oysters on a bed of crushed ice; they go downhill fast at room temperature
• A sturdy oyster knife and a folded towel for grip are essential safety gear for shucking
• The sauce can be puréed up to an hour ahead and chilled. The shallot flavor intensifies as it sits
• Serve with lemon wedges alongside for guests who want extra acid

Variations

• Champagne mignonette: Swap the red wine vinegar for champagne vinegar and add a pinch of cracked white pepper
• Asian twist: Add a splash of rice vinegar and a few drops of sesame oil to the shallot purée