Chef Ted Walter of Passionfish – Monterey,
Adapted by StarChefs
Yield: 4 Servings
- 2 dozen oysters
- 1 fluid ounce ginger juice
- ½ cup rice vinegar
- ¼ cup sugar
- 1/8 cup lemon juice
- 1/8 cup soy sauce
- ½ cup extra virgin olive oil
- Salt and pepper, to taste
Shuck the oysters detaching from base but leaving in shells. Whisk
together all remaining ingredients except for the olive oil. Drizzle
olive oil in a slow, steady stream while whisking continuously.
Season mixture with salt and pepper and spoon over the oysters.
A light Manzanilla Sherry should bring out both the oysters and
the sauce; try the Emilio Lustau Papirusa Manzanilla Sherry.