For 12 oysters7 cl cider vinegar
⅓ tbs shallots, very finely chopped
⅓ ts black peppercorns, crushed
Mix the ingredients together and place in a glass jar.
Leave at room temperature for three days. Or slightly heat the ingredients for a few m and let the vinaigrette cool down for immediate use.Sprinkle over half opened oysters. Deep French creuses take the vinaigrette best.
Serve with a glass of cool Muscadet.
The vinaigrette can be used to enhance other foods like plain green salad or artichoke hearts. Add some croûtons. Use it f.i. in salade lyonnaise.
Leave at room temperature for three days. Or slightly heat the ingredients for a few m and let the vinaigrette cool down for immediate use.Sprinkle over half opened oysters. Deep French creuses take the vinaigrette best.
Serve with a glass of cool Muscadet.
