Food
Shucked Oysters with Two Sauces
By Yankee Magazine|Sep 24 2010|
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.
Total Time
20 minutes
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
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.
