8 Servings
Prep Time 30 minutes
1/2 cup champagne vinegar
2 tablespoons finely chopped Freeze-Dried Shallots
2 teaspoons Pink Peppercorns, coarsely crushed
1 1/2 teaspoons finely chopped fresh tarragon
32 oysters on the half shell
1. Combine the vinegar, shallots, peppercorns, and tarragon; chill overnight. Spoon sauce over oysters.
Serving size: 4 oysters and about 4 teaspoons sauce
Recipe adapted from and photo courtesy of www.cookinglight.com
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