Truth be told, we like eating our oysters naked, without any garnishes or condiments, because that’s how you get the purest, unadulterated essence of the oyster. However, if you have a lot of the same type of oyster, we understand that it might be time to spice things up and get a little saucy. Here are our super simple, dump-and-stir recipes for mignonette, cocktail sauce and our house special Sour Kick Thai Chili sauce. Enjoy!
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Mignonette
Ingredients
- 1/2 c dry white wine
- 1/2 c red wine vinegar
- 2 T shallots, minced
- 1 T parsley, minced
- 1/2 t black pepper
Preparation
- Combine all ingredients and mix well. Mignonette can be stored in the refrigerator for up to one week.
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Cocktail Sauce
Ingredients
- 1.5 c ketchup
- 1/2 c horseradish
- 1 t Worcestershire sauce
- 1 lemon, juiced, seeded
- Tabasco sauce, to taste
Preparation
- Combine all ingredients and mix well. Cocktail sauce can be stored in the refrigerator for up to two weeks.
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Sour Kick Thai Chili Sauce
Ingredients
- 1/2 c Vietnamese fish sauce
- 1/2 c water
- 2 T lime juice
- Red or green Thai chili peppers, minced, to taste
- 2 T cilantro, minced
Preparation
- Combine all ingredients and mix well. Thai chili sauce can be stored in the refrigerator for up to one week.