Ingredients

• 2 tablespoons minced shallots
• 1/2 cup dry red wine
• 1/2 teaspoon coarse salt
• 1 tablespoon balsamic vinegar
• 1/2 cup (1 stick) unsalted butter, room temperature, cut into small pieces
• 18 oysters, shucked

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Instructions

1. In a small saucepan combine the shallots, wine, salt, and vinegar. Bring to a boil and cook until the liquid has been reduced to about 2 tablespoons.
2. Remove the pan from the heat and cool slightly. The liquid should be warm enough to incorporate the butter but not hot enough to liquefy it.
3. Whisk the butter, 1 piece at a time, into the wine mixture until the mixture is well blended and creamy. If the mixture becomes too cool and the butter will not incorporate, return the pan to a low flame for 1 to 2 minutes. Do not melt butter.
4. Top oysters with a dollop of butter. Serve immediately.