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Shallot Vinegar for Oysters
This mixture is particularly good with rock /Pacific type oysters; lemon juice suits 'natives' better. Although some connoisseur's think it's sacrilege to corrupt them with either.
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- 100g very-finely-chopped peeled Shallots
- 200 ml good-quality White Wine Vinegar
- Freshly-ground Pepper, white if possible
1. Mix the ingredients together at least 20 minutes before they're needed.
The mixture will keep in a screw-top jar for several weeks in the fridge.