Shucked Oysters with Two Sauces By Annie Copps

FOOD & WINE The Weekend Daily Dish

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A classic mignonette sauce is a simple combination of finely chopped shallots, vinegar and cracked pepper, while a remoulade involves a bit of mayonnaise mixed with a salty combo of chopped cornichons and capers and fresh herbs—either way, get yourself to a freshly shucked New England oyster.