1 Peeled Shallot
2 teaspoons of Sugar
6 Tablespoons of Red Wine Vinegar
- Place the sugar and red wine vinegar in a small saucepan over gentle heat.
- Remove from the heat once the sugar has dissolved and wait for the mixture to cool completely.
- Chop the onion/shallot very finely and add to cooled mixture.
- Add a little black pepper and stir to combine.
- Serve on the side with the freshly opened oysters.
This recipe is an adaption from James Oliver’s Book “Happy Days with the Naked Chef”