Makes enough for a few dozen oysters. Best made at least a day in advance, to let the flavour meld. Chop the shallot as finely as you can. Put in a small mixing bowl. Add the vinegars and a little ...
My dad, John Ellison, has always been the one to make our family's beloved oyster dressing, but the recipe didn't start with him. It was from my maternal grandfather, Thomas Quinlisk. Sitting ...