Raw chic
Four classic and easy ways to serve oysters.
The absolute simplest way to eat oysters is raw on the half shell with a squeeze of fresh lemon juice. Or, make them a little fancier with three tasty combinations, including the classic mignonette sauce or a ginger-soy vinaigrette, then topped with salmon roe.
Raw oysters with lemon
Shuck fresh oysters and keep them cold on ice. Squeeze fresh lemon juice directly over each oyster. Slurp them straight from the shell.
Raw oysters with mignonette sauce
A staple at fine dining restaurants, mignonette is a classic sauce for serving with oysters. A traditional one is made with just finely minced shallots and red wine vinegar.
For 12 to 24 oysters, take 3 tablespoons of shallots, finely minced. Mix with 3 tablespoons of red wine vinegar. Set aside for two hours to let the flavours meld. Transfer into a little dish with a small spoon so people can help themselves.
Thai chilli lime dressing
Blend 1-2 Thai chillies, 3 tablespoons fresh lime juice, 1.5 tablespoons fish sauce, 1/2 tablespoon brown sugar, and minced garlic until smooth.
Horseradish cream sauce
Mix 1-2 tablespoons horseradish, 1/2 cup sour cream, 1 teaspoon Dijon mustard, and a splash of lemon juice for a creamy and tangy dressing.
