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3 Meyer lemons
1 small shallot, minced
1 Tbs. rice vinegar
Leaves from 3 sprigs of tarragon
Freshly ground black pepper
Zest one of the Meyer lemons into a bowl. Add the juice of three Meyer lemons (approximately four tablespoons), shallot, vinegar, tarragon, and several turns of a black pepper mill. Cover and chill.
Serve in small ramekins alongside shucked oysters of choice over ice.