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Meyer Lemon Mignonette

From Mike Lata, FIG & The Ordinary
{Makes enough for 2 dozen oysters}

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3 Meyer lemons
1 small shallot, minced
1 Tbs. rice vinegar
Leaves from 3 sprigs of tarragon
Freshly ground black pepper



Zest one of the Meyer lemons into a bowl. Add the juice of three Meyer lemons (approximately four tablespoons), shallot, vinegar, tarragon, and several turns of a black pepper mill. Cover and chill.

Serve in small ramekins alongside shucked oysters of choice over ice.

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