This recipe comes courtesy of Renee Erickson, who has been a chef at numerous Seattle restaurants, including Bateau, The Walrus and the Carpenter, The Whale Wins, Barnacle, and Bar Melusine. Makes enough sauce for 12 oysters.
In a serving bowl, stir together the shallot and vinegar. Add pepper to taste. Refrigerate until ready to serve.
0 servings