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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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


- 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.

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