Servings: 120 oysters
- 1 ¾ cups Seville orange juice (about 8 oranges)
- ¼ cup Champagne vinegar
- 2 large shallots, finely chopped
- ½ tsp sugar, granulated
- Whisk ingredients together in a small bowl until sugar dissolves.
- Cover with plastic wrap and chill in refrigerator for half an hour.
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