No matter which sauces you use, you and your friends will love these mouthwatering recipes. You can scoop a small amount of the pesto (⅛ tsp or so) onto the oyster before eating. NOTE: Serve in a small bowl with a small spoon, alongside the oysters on a platter. With food processor on low, slowly pour in olive oil until desired consistency is reached Combine basil leaves, pine nuts, garlic, and lemon juice together in a food processorģ. Plus, it’ll be an interesting talking point because everyone will ask you about how you thought of using pesto. You might be surprised to see pesto on this list, but it has a rich, striking flavor that pairs well with oysters. Then, grate the fresh horseradish over freshly shucked oysters and enjoy the extra little kick it gives them. For this garnish, simply peel the rough, barklike exterior of the root with a knife or vegetable peeler. If you can, skip the prepared horseradish and seek out fresh horseradish root.
You can scoop a small amount of the mignonette (⅛ tsp or so) onto the oyster before eating. NOTE: Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter. It will last up to one month in the refrigerator. For the best results, store your mignonette for at least two days before using it. Chill in the refrigerator for a minimum of four hours. Put all of the ingredients together in a non-reactive (glass or pyrex) bowlģ. Here’s our mignonette sauce recipe:ġ/2 cup (about 2 1/2 ounces) minced shallots/red onionsġ/2 cup of white wine vinegar, red wine vinegar, or Prosecco vinegarġ 1/4 teaspoon of finely crushed black peppercorns (do not use pre-ground or powdered pepper)ġ. Pour the combination over a freshly shucked oyster and enjoy. All it takes is red or white wine vinegar (sherry or Prosecco vinegar works well too) and some shallots. For oyster newbies, it’s a great choice if you aren’t used to the texture of oysters. You probably have most or all of the ingredients in your pantry already.
This sauce may sound fancy, but it’s easy to make and incredibly delicious. In small bowl, combine/mix ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco Think shrimp cocktails are a little too old school? Well, how about adding a twist by pairing cocktail sauce with freshly shucked oysters? Here’s a starter recipe for an oyster cocktail sauce that you can make on your own:ġ. All you need to do is squeeze a fresh lemon or lime wedge over your freshly shucked oysters and slurp. Just a dash of lemon juice lets you appreciate all of the oyster’s flavors by complementing and enhancing them. Think of this as the purist’s version of an oyster sauce. Lemon juice on an oyster is an easy way to enhance its natural briny flavor.
#Minuet sauce for oysters how to#
Once you’ve mastered how to shuck oysters and have decided on the best drink pairings, you can take these delicious bivalves to the next level by eating them with a few delightful yet simple sauces.
Whether you’re hosting a virtual party with friends or enjoying a date night at home with your special someone, oysters are the perfect choice for having an exciting, memorable occasion.