Shucked Oysters with Two Sauces
Few ingredients express their hometown flavors quite like oysters. Just a squeeze of lemon juice or a dab of cocktail sauce does a raw oyster well, but try these sauces to enhance their briny attributes.
Mignonette Sauce
Mignonette Sauce
Ingredients
1/4 cup finely chopped shallots
1 cup red-wine vinegar
2 teaspoons freshly ground white pepper
Instructions
In a small bowl, combine ingredients. Refrigerate 1 hour before serving.
Rémoulade
Rémoulade
Ingredients
1-1/2 cups mayonnaise
2 tablespoons Dijon mustard
1 teaspoon anchovy paste
1/4 cup chopped cornichon pickles
1 tablespoon capers, rinsed
1/4 cup minced fresh parsley
1/4 cup fresh chervil
Instructions
In a small bowl, combine ingredients. Refrigerate 1 hour before serving.
Preparation Time
20 Minutes
Total Time
20 Minutes
Preparation Method
Category
Course
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