Recipe: Champagne raspberry mignonette

As the weather gets warmer, oysters will get more popular.  This mignonette is a simple preparation that adds a nice fruitiness without overpowering the oyster.  The water is there to tame the acidity, but if you want the extra zing, just cut it back.

You will need:

148ml / 5oz                   Champagne vinegar

148ml / 5oz                   raspberry vinegar

148ml / 5oz                   water

15ml / 1Tbs                   sugar

1                                    shallot

to taste                           coarse ground black pepper

to taste                           kosher salt

Method:

 - mix the vinegars and water

 - add the sugar and season with salt to taste

 - gently warm the mix to melt the sugar and salt

 - cool 

 - mince the shallot fine and add it in

 - add black pepper to taste

 - serve on fresh shucked oysters