Yield
8 servings (serving size: 4 oysters and about 4 teaspoons sauce)
Photo: Becky Luigart-Stayner; Styling: Sabrina Bone

How to Make It

Step 1

Combine the vinegar, shallots, peppercorns, and tarragon; chill. Spoon sauce over oysters.

Step 2

Wine note: The 2007 Willi Haag Spatlese Brauneberger Juffer Riesling ($15) is spicy and aromatic, perfect with salty oysters. —Gary Vaynerchuck

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