Recipe: Pink Peppercorn & Thyme Mignonette

Here are some Calm Cove Oysters from South Pouget Sound, WA, with a Pink Peppercorn & Thyme Mignonette.

  • 1 cup champagne vinegar
  • 4 large shallots, minced
  • ¼ cup pink peppercorns, crushed
  • Handful thyme sprigs, picked & chopped
  • 1 tsp sugar
  • Pinch of salt

Mix all ingredients together and allow to infuse for at least 30 minutes in the fridge before serving.

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