This simple take on a mignonette is requested often by Ben, as it is a perfectly balanced sweet and sour that match the complex and buttery finish of a Standish Shore. Local blueberry brambles are laden with ripe fruit right now, so grab a pint and a few oysters for a wicked good time.
1 c. white balsamic vinegar
½ c. blueberries, sliced in half
¼ c. shallots, minced
1T. coarse ground black pepper
Combine all of the ingredients and let it sit for about an hour. The sauce will keep for up to two weeks. For an added aromatic twist, add a bit of chopped basil, tarragon, or thyme.
