Oysters (east + West) Recipe
champagne mignonette / cocktail sauce / umami sauce (qty 6 or 12)
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Ingredients
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Oysters
Champagne Mignonette
Cocktail Sauce
Umami Sauce
Method
Preparation
- 1
Shucking the Oysters
Carefully shuck the oysters, ensuring to keep as much of the liquid inside as possible. Place them on a bed of crushed ice on a serving platter.
- 2
Making the Champagne Mignonette
In a small bowl, combine the champagne vinegar, diced shallot, and cracked black pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.
- 3
Preparing the Cocktail Sauce
In another bowl, mix together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Adjust the hot sauce to your desired spice level.
- 4
Mixing the Umami Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sliced scallions.
Serving
- 5
Arrange the shucked oysters on the platter and serve with small bowls of champagne mignonette, cocktail sauce, and umami sauce on the side.