A classic accompaniment to raw oysters, mignonette sauce made with shallots, vinegar and pepper. This recipe tops 2 dozen oysters.

• 1/3 Cup Dry Hard Cider
• 3/4 Cup Apple Cider Vinegar
• 1.5 T lemon juice 
• 1/4 Cup Finely chopped Shallots
• Cracked Black Pepper to Taste 

Thoroughly mix all ingredients together and refrigerate until cold. Serve over freshly shucked Taylor Shellfish Oysters.

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