30 top off York River Oysters, (thawed if frozen for easy opening).
1/2 Large Shallot, minced
2 Garlic cloves, minced
¾ C White Wine
1 C Mayonnaise
1 C Grated Parmesan
Zest and Juice of 1/2 lemon
¼ tsp Salt
Pinch of Pepper
In medium saucepan over medium-high heat, sweat shallot and garlic until fragrant, add wine and reduce by half, let cool (mostly).
In large bowl, whisk all ingredients together. Taste and add salt if needed.
Top each oyster with 1 tsp of sauce
Place on metal pan on a bed of rock salt or crumpled tin foil to stabilize and keep the oyster upright.
Broil 3” from heat source for 3 minutes.