Mignonette.

It might be easier to make than it is to say.

It’s simply a bright, acidic splash of zest you lightly touch upon your oysters, thereby cleansing your palate, brightening the flavor and taking a little sting out of the brine.

So here’s your traditional, basic version.

Classic Mignonette

1/2 cup red wine vinegar or champagne vinegar
1/2 tsp ground black pepper
2 tbsp finely minced shallots

Place the black pepper and shallots into the vinegar, and lightly whisk everything together. Then gingerly top your oysters as desired. The above recipe makes 1/2 cup, and a little goes a long way.

Now, if you’re interested in going the less classic route, you can always spice things up with herbs like tarragon or rosemary. Some juiced fruits can work, too. But even better, try adding booze. Almost anything works, from champagne to mezcal to a smoky single malt scotch, so pick your favorite and add about half as much liquor as vinegar. And while you’re doctoring that mignonette, feel free to take a little nip for yourself.

You don’t want the oysters having all the fun.