Earl Grey Mignonette
This tea reduction adds notes of black tea and bergamot to contrast the acidity of the vinegar and shallot to accompany, and not cover the flavors of oysters.
2 Earl Grey tea bags
1 teaspoon granulated sugar
¼ cup champagne vinegar
1 tablespoon diced shallot
¼ teaspoon freshly ground black pepper
Soak 2 Earl Grey tea bags in 1½ cups of hot water for 30 minutes. Remove the tea bags and add the tea to a small saucepan. Bring to a simmer over medium-low heat and reduce to about 2 tablespoons then stir in the sugar until dissolved. Remove from heat and let cool.
In a small bowl stir together the Earl Grey tea reduction, champagne vinegar, shallot and pepper until combined. Cover and refrigerate for at least 1 hour. Serve about ¼ teaspoon on top of each oyster.
Makes about 1/3 cup.