How To Make Fresh Oysters In Two Classic Sauces

red wine vinegar

💰Cheaper: white wine vinegar

White wine vinegar is a more affordable option with a similar acidity.

horseradish

💰Cheaper: prepared mustard

Prepared mustard adds a similar spicy kick at a lower cost.

Step one: Gather the ingredients to serve six people: 12 fresh oysters, 70 mL of red wine vinegar, 2 tablespoons of finely chopped shallots, half a teaspoon of rock salt, 1 tablespoon of cracked pepper, 60 mL of lime juice, 2 tablespoons of chili sauce (Tabasco), 3 tablespoons of olive oil, lime zest for garnishing, 500 g of coarse salt, 50 mL of water, and a few dill sprigs.

Step two: Make the mignonette sauce by adding the red wine vinegar into a bowl, followed by the shallots, rock salt, and cracked pepper. Combine well using a spoon.

Step three: Make the chili lime sauce by introducing the lime juice into a bowl and adding the chili sauce, olive oil, and shallots. Stir well using a spoon.

Step four: Wet the salt by pouring 50 mL of water over the rock salt and mixing it well with a spoon. A useful tip: crushed ice is much better, but if you add a little salt to it, it'll last much longer.

Step five: Open the oysters. Hold an oyster firmly in one hand on top of the tea towel. Twist the hinge part of the oyster firmly using your oyster knife. When opened, slice the knife under the rest of the shell until it fully opens, then detach the oyster from the top of its shell, keeping the oyster in its own liquid. Place aside.

Step six: Arrange the serving platter. Place 12 small mounds of the wet salt onto a large serving plate, then place a sprig of dill on top of each mound. Place an oyster on top of each mound. Garnish six of the oysters by carefully drizzling the mignonette sauce over them with your spoon. For the remaining six oysters, drizzle the chili lime sauce over them. Finally, place a thin strip of lime zest on top of each oyster.

Step seven: Serve your fresh oyster canapés in mignonette and chili lime sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens