Vinaigrette a Huitres (Vinaigrette for Oysters on the Half Shell
1
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Imagine you are on the coast of Normandy. You are sitting at a small table in a small cafe facing the docks. You pick up an oyster, sprinkle it with the shallot sauce and you pop it in your mouth--Heaven! The slightly briny, slightly coppery taste of those wonderful oysters offset perfectly by the sprinkling of vinaigrette.
- Ready In:
- 72hrs 5mins
- Yields:
- Units:
1
Person talking
ingredients
- 1 cup cider vinegar
- 1 tablespoon shallot, very finely chopped
- 1 teaspoon black peppercorns, crushed
directions
- Mix the ingredients together and place in a glass jar.
- Leave at room temperature for three days.
- Enough vinaigrette for about three dozen oysters.
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RECIPE MADE WITH LOVE BY
@Chef Kate
Contributor
@Chef Kate
Contributor
"Imagine you are on the coast of Normandy. You are sitting at a small table in a small cafe facing the docks. You pick up an oyster, sprinkle it with the shallot sauce and you pop it in your mouth--Heaven! The slightly briny, slightly coppery taste of those wonderful oysters offset perfectly by the sprinkling of vinaigrette."
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I make this all the time at home - Malcolm and I are oyster fanatics....we love them ALL year around - even when there are no "R"'s in the month! I don't usually add black peppercorns to my mixture, however, we both liked this as a variation on our usual vinaigrette à l'échalote pour les huîtres! Thanks for posting Kate. FTReply
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Imagine you are on the coast of Normandy. You are sitting at a small table in a small cafe facing the docks. You pick up an oyster, sprinkle it with the shallot sauce and you pop it in your mouth--Heaven! The slightly briny, slightly coppery taste of those wonderful oysters offset perfectly by the sprinkling of vinaigrette.
