Mignonette

We have a THING for mignonette. It's as if vinegar, shallots and pepper were united through divine intervention. Then, we gazed at these freshly shucked beauties while our Preserved Meyer Lemon Paste stared at us and...we wanted both. Chef James Loomis to the rescue. The wunderkind at Seattle's Cursed Oak Bar created If & When's mignonette, assuaging our guilt. Problem solved.

Need

1 TBS Bay Leaf Preserved Meyer Lemon for a hint of pepper and garlic; our Moroccan blend for a slightly sweeter, smoother finish or Cumin Garlic for warmth

1 cup red or white wine vinegar

1 shallot, finely minced

A few, generous grinds of fresh peppercorns 

Fresh oysters on the half shell

Do

Mix the first four ingredients. Adjust to taste. Serve alongside fresh oysters on ice.