I. Ingredients:

Red onion (échalote): 2 or so

Red wine vinegar (vinaigre de vin): a little

Lemon: 1

The second steamed oyster dipping sauce:?

Open the oysters with an oyster knife (kitchen gloves are recommended for raw hands to avoid hurting yourself). Pour the water out of the oysters and let them sit on a plate until they come out of the water naturally.

Chop the shallots into small pieces and pour in the red wine vinegar to get the flavor of the red wine vinegar into the shallots.

Add water to the finished sauce to thin it to your liking. Cut the lemon, and it's ready to go ~! Eat oysters with some sauce and squeeze some lemon juice to finish!

Three tips

Oysters open inside the water is seawater, discarded. After the oysters themselves out of the water is fresh (need to wait nearly 20 minutes)? If you are careful, you can prepare the sauce in advance, so that the vinegar can be dipped round onions for a long time. It does not matter if you do not pay attention.