Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños and is a perfect match for the Vineyard’s deliciously salty and sweet oysters. Feel free to double or triple the recipe for more oysters.

Yields enough for 6 to 8 oysters

4 tablespoons fresh watermelon juice, plus 6 to 8 very thinly sliced pieces of watermelon, about 1-inch square, for garnish (if desired)
2 teaspoons minced shallots
1/2 teaspoon minced jalapeño, plus a few very thinly sliced pickled jalapeños for garnish, (if desired)
2 teaspoons red wine vinegar
Fresh pepper 

In a small bowl, stir together the watermelon juice, the shallots, the minced jalapeño, and the red wine vinegar. Reserve in refrigerator if making ahead.

This recipe first appeared with this article.