When having a few oysters, I prefer just a few drops of lemon juice to enhance the pure flavor of the bite. But if I'm ordering a dozen, I love to vary the acidity and add additional flavors by seasoning some of the oysters with a mignonette sauce: a mixture of vinegar, minced shallot, and freshly ground pepper. These variations on the classic recipe allow for some variety. The vinegar should be a good-quality white wine vinegar, the shallots minced finely, and the pepper ground finely enough that it won't stick in your guests' teeth—that is, a fine to medium-fine grind. Add just a few drops and a few pieces of minced shallot to the oyster before slurping.