Makes 1 dozen oysters
Contributed by Chef Edward Lee
4 Tbsp unsalted butter
1 garlic clove, lightly smashed
1 Tbsp Bluegrass Soy Sauce
2 tsps Kentucky Bourbon
2 tsps rice vinegar
¼ tsp Bourbon Smoked Salt
1/8 tsp Bourbon Smoked Pepper
12 oysters, scrubbed clean
2 tsps chives, chopped for garnish
- In a small saucepan, melt butter over high heat. Drop in garlic clove, reduce heat to medium and cook butter until it looks brown and starts to smell nutty and fragrant. Remove from heat. Spoon the clear brown butter into a small bowl, leaving the milk solids behind. Add the soy sauce, bourbon, rice vinegar, salt and pepper. Whisk well to combine. Set aside.
- Preheat a grill or grill pan on high. Grill oysters directly on grill until they pop open, about 5-8 minutes. Remove the top half shell, being careful to reserve juices. Place on serving plate. Drizzle with the brown butter vinaigrette and garnish with chives. Serve immediately.
