This twist on a classic treatment for oysters adds a touch of sweetness that is a great foil to briny oysters such as Kumamotos or Malpeques. This is also good splashed on gravlax. To use as a base for a vinaigrette, just add oil.
1 cup blackberry vinegar
2 tablespoon minced shallot
1 1/2 teaspoons freshly ground (medium grind) black pepper
1 medium sprig fresh thyme, bruised
Combine all ingredients and allow to macerate for at least 1 hour before using. Macerate overnight for better flavor.
Remove thyme sprig before using.
YIELD: 1 cup