Oysters with Shallot-Vinaigrette Dipping Sauce
Fresh raw oysters, preferably Kumamoto's, shucked, loosened from shell with a knife (but placed back into shell), flat top shell discarded
For dipping sauce
1 shallot, chopped finely
6 tbsp red wine vinegar
4 tsp sugar
Salt and pepper
In a small bowl, whisk ingredients together with a fork. Pour into a serving bowl and serve with a spoon.
Arrange oysters on a platter preferably over ice. Spoon sauce over oysters or have guests do it themselves.
It is OK to email this member (but you must sign in first).