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By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print
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PREPARATION:
In a bowl mix the olive oil with vinegar, finely chopped onion and
oyster water. Mix well and reserve until use. You can add a pinch of
finely chopped chives to give it a very light, spicy flavor.
RECIPE
If you don’t have ...
Sherry vinegar - use quality wine, cider or white balsamic vinegar,
Oyster water - use any shellfish.
Shallots - uses tender chives or red onion.
Possible Uses
To accompany shellfish and seafood of all kinds.
On boiled fish, served cold is even better.
If made without the seafood water you can add this to any salad dressing.
About the sauce: The oyster vinaigrette dressing is a vinaigrette to accompany this shellfish. Use the water from the oyster itself, or with any shellfish: clams, mussels, cockles, and so on. Get the water by opening the live shellfish, and gather the li
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