Mignonette Sauce for Shellfish

This simple sauce is the perfect accent for raw, steamed, or broiled seafood.

1/4 c finely-minced shallot
1/4 c red wine vinegar
1/4 c rice wine vinegar
1/4 t cracked peppercorns
1/2 t salt
1 t sugar

Add ingredients to a small bowl or container. Mix well and let stand at least 30 minutes. Spoon small amounts over oysters, clams, mussels, or fish. Keeps well in the refrigerator for a good while.