Small dice <quantity>1</quantity> shallot

Place in a bowl and season with ground black pepper to taste

Add the leaves of <quantity>1<unit>sprig</unit></quantity> of tarragon, <quantity>¼<unit>cup</unit></quantity> of champagne vinegar, and <quantity>¼<unit>cup</unit></quantity> of white wine vinegar

Adjust seasoning with salt and mix it. The mignonette sauce is ready

Wash <quantity>8</quantity> oysters in ice water

Place the oysters on a tray lined with a kitchen towel to dry them

Hold the oyster with the flat side up. Insert the tip of the oyster knife into the hinge between the shells and wiggle it around to separate the shells

Slide the knife under the oyster to detach it from the bottom shell and flip it in the shell. Repeat with the remaining oysters

Prepare a serving dish with ice cubes and lemon wedges. Place the opened oysters on top and cover each of them with a portion of the mignonette sauce. The oysters with mignonette sauce are ready

Grab a chilled glass of wine and enjoy!