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Shucked Oysters with Two Sauces

Shucked Oysters with Two Sauces
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Total Time: 20

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

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.
Updated Friday, September 24th, 2010
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