Verjus Sauce for Oysters

Verjus Sauce for Oysters
Photo by Judi Rutz


  • 1 tsp. grapeseed or canola oil
  • ¼ tsp. salt, preferably sea salt
  • 1 cup white verjus
  • 1 Tbs. finely minced fresh shallot
  • 2 Tbs. whole black peppercorns, preferably Tellicherry
  • 2 Tbs. closely snipped fresh chives or chive blossoms

In a small, heavy-based skillet, heat the oil until very hot. Add the peppercorns, reduce the heat to medium low, and toast the peppercorns, swirling frequently, until aromatic, about 5 min. Pour the hot peppercorns onto a cutting board to cool. Using a blunt object (such as the bottom of a clean...

View full recipe at Fine Cooking


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