This is a recipe Chef Michel Nischand did at the ICAP NY Culinary Experiance. The quality of this dish likst most others is determined by the quality of your ingredients so use fresh oysters and good wine, vinegar, and butter
1/3 cup drinking quality white wine
1/4 cup good quality white wine vinegar
1 shallot thinly sliced, plus 24 thin shallot slices for garnish (about 4 shallots)
1/4 tsp whole black peppercorn
1/2 bay leaf
1/2 cup (1 stick) unsalted butter cut into pieces
salt and pepper
4 cups of rock salt
2 dozen raw oysters, shucked and left on the half shell
1 tbs chopped fresh thyme
1. Position the broiler rack as close as possible to the source of the heat. Preheat the broiler.
2. Heat the wine, vinegar, sliced shallot, peppercorns, and bay leaf in a small sauce pan over medium - high heat to a full simmer. Reduce the head and cook for 8 - 10 minute or until most of the liquid has evaporated and what’s left is the consistency of maple syrup.
3. With the heat on low, whisk in the butter, a few pieces at a time until all is incorporated. Do not add another piece of butter until the previous one is incorporated. Do not raise the heat. The sauce could break if it gets to hot. Do this all very slowly as you are making an emulsion here, basically a beurre blanc sauce.
4. Strain the sauce though a fine-mesh sieve. Season to taste with salt and pepper. Set aside, covered, to keep warm.
5. Spread the rock salt in a single layer in a shallow baking pan that can fit under the broiler, such as a baking sheet or jellyroll pan. the salt will help the oysters stay level when you broil them.
6. Arrange the oysters, still in their bottom shells, on the salt, make sure they remain as level as possible.
7. Set a shallot slice over the top of each oyster. spoon the butter sauce over each oyster.