Oyster Shallot Vinaigrette Recipe


Sydney Seafood School

by Sydney Seafood School

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Oyster Shallot Vinaigrette Recipe that really challenges the traditional cooked oyster mornay

Oyster shallot vinaigrette recipes are perfect for entertaining. The vinegar will cut through the creaminess of the oyster with a strong citrus burst. Make sure you use a mild white wine vinegar in this recipe as stronger vinegars can overpower the delicate flavours of the oyster. Compared to oysters kilpatrick or oyster mornay, these fresh oysters do not need to be cooked. Simply season them with the dressing and serve. This oyster shallot vinaigrette recipe is sure to be a winner the next dinner party. Surely it is time to get cooking!

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This recipe is supplied by Sydney Seafood School at Sydney Fish Market.

Visit for more great seafood recipes and cooking tips. Answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes at the Sydney Fish Market can be found here.

Serves: 2 as an entrée



  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chardonnay vinegar (see above)
  • Salt flakes and freshly ground white pepper, to taste
  • 2 golden shallots, very finely diced
  • Rock salt, for serving
  • 12 freshly shucked Sydney rock oysters
  • Chervil sprigs, for garnishing



Step 1

Whisk together oil, vinegar, salt and pepper and stir in shallot.

Step 2

Arrange rock salt on a platter, place oysters on top and garnish plate with chervil.

Step 3

Top oysters with shallot mixture and serve.

Alternative species:
Native oyster, Pacific oyster, steamed saucer scallop.


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