Makes enough for a few dozen oysters. Best made at least a day in advance, to let the flavour meld.
Ingredients
| 1 dozen | Oyster, on the half shell, I used local Mahurangi Oysters (Main) |
| 1 | Shallot, very finely chopped |
| ½ cup | White wine vinegar, I used a good quality chardonnay vinegar |
| 2 Tbsp | Red wine vinegar |
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Directions
- Chop the shallot as finely as you can. Put in a small mixing bowl.
- Add the vinegars and a little cracked pepper. Mix together with a fork.
- Serve drizzled over fresh oysters on the half shell. Also serve the oysters with fresh lemon.
