- 0:20 Prep
- Makes 3/4 cup
- Easy
This vinegar based sauce is the perfect seafood partner.
Ingredients
- 1/3 cup white wine vinegar
- 90ml red wine vinegar
- 1 teaspoon freshly ground black pepper
- 2 small eschalots, peeled, very finely chopped
- sea salt
Method
- Step 1Combine vinegars, pepper and eschalots in a bowl. Season with sea salt and mix to combine. Set aside for 15 minutes for flavours to develop. Serve with oysters.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
