Ingredients:
- 1/2 cup bourbon barrel aged Worcestershire sauce
- 1 Tablespoon of Lemon Juice
- 1 Shallot, finely chopped White pepper to taste Bourbon Smoked Sea Salt as needed
Directions:
Place sauce in pan and reduce to one half. Turn off the flame and stir in the lemon juice, shallot, white pepper and salt as needed (remember: oysters tend to be salty). Set aside to steep. As you shuck your oysters, collect their juices and add to the Mignonette sauce. Serve the sauce in small dishes. Spoon it on top of each chilled, raw oyster on the half shell. Enjoy! Yield: sauce for 3 dozen oysters