Ingredients:

1/3 cup white wine

1/4 cup white wine vinegar

4 shallots, thinly sliced

1/4 teaspoon whole black peppercorns

1 stick unsalted butter, cut into pieces

salt and freshly ground black pepepr

2 dozen raw oysters, shucked and left on the half shell

1 tbsp chopped fresh thyme

 Steps:

Position the broiler rack as close as possible to the source of the heat. Preheat the broiler.Heat the wine, vinegar, sliced shallot, peppercorns, and bay leaf in a small saucepan over medium-high heat to a full simmer. Reduce the heat. Cook for 8 to 10 minutes, or until most of the liquid has evaporated and what is left is the consistency of maple syrup.

With the heat on low, whisk in the butter, a few pieces at a time, until all is incorporated. Do not add another piece of butter until the previous one is incorporated. Do not raise the heat. The sauce could break if it gets too hot.

Strain the sauce through a fine-mesh sieve. Season to taste with salt and pepper. Set aside, covered, to keep warm.

Arrange the oysters, still in their bottom shells, making sure they remain as level as possible.

Set a shallot slice over the top of each oyster. Spoon the butter sauce over each oyster.

Broil the oysters for about 5 minutes, or until the sauce browns and breaks slightly. Remove the oysters from the broiler. Sprinkle with the thyme. Season with salt and pepper. Serve warm.