by SippitySup
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SippitySup's Notes:
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1/2 cup
red wine vinegar
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2 tablespoons
sherry vinegar
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2 tablespoons
the very best extra-virgin olive oil
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2 tablespoons
red onion, minced
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1/2 teaspoon
finely crushed white pepper
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crushed red pepper flakes, to taste
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1 pinch
excellent sea salt
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24
oysters, freshly shucked on the half shell
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In a small bowl, combine vinegar, olive oil, shallots, white and red pepper and salt and whisk to blend. Spoon atop oysters or serve alongside.
Ask the hotline about this step!Please remember to wait to shuck the oysters until just before serving to keep them as fresh as the sea as possible.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
