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Oysters Mignonette

Author Eric

Ingredients

  • 36 oysters
  • 1 shallot
  • 300 g aged sherry vinegar
  • 7 g peppercorns

Instructions

  1. Brunoise shallot and macerate in sherry vinegar for at least 2 hours.

  2. Grind black pepper in a mortar and pestle.

  3. Using a China cap, sift the peppercorns.

  4. Add peppercorns to shallots and vinegar.
  5. Serve aside freshly shucked oysters.