Ingredients
- 24 Heritage Half Shell Oysters
- 1/2 cup champagne vinegar
- 2 tbsp finely minced shallots.
- 1/2 tsp freshly ground white pepper (coarsely ground).
- A pinch of salt and a pinch of sugar to balance the acidity
Instructions
In a small, non-reactive bowl (glass or ceramic), stir together the vinegar, shallots, and pepper.
Let the sauce sit at room temperature for at least 30 minutes, or refrigerate it overnight. This allows the flavors to meld and the shallots to soften. For a deeper flavor, it can be made up to a day in advance.
If desired, detach the oyster from the shell. Spoon about 1/2 teaspoon over each Heritage Half Shell just before eating.
