Raw Oyster Sauces
Yield: 8 people
Materials
Chimichurri
- PEI Raw Oysters shucked with their juices
- 1 shallot roughly chopped
- 1 jalapeño roughly chopped, remove seeds for a less spicy sauce
- 3 garlic cloves roughly chopped
- 1 cup cup roughly chopped cilantro
- 1/2 cup roughly chopped flat-leaf parsley
- 1/4 tbsp fresh oregano
- 1 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp sea salt
Cocktail Sauce
- 1/2 cup ketchup
- 2 tbsp horseradish
- 1 tsp Worcestershire
Champagne Mignonette Sauce
- 1/2 cup champagne vinegar
- 1 shallot finely minced
- 1 tsp fresh ground pepper.
Instructions
- For chimichurri, Add shallot, jalapeño, garlic, cilantro, parsley, oregano and 1 tsp salt in a blender or food processor. Pulse a few times until finely chopped. Place in bowl, add olive oil, red wine vinegar and mix well.
- For cocktail sauce, mix all ingredients in a bowl and serve chilled.
- For mignonette sauce, mix all ingredients in a bowl.
- Serve sauces in labeled jars. Add sliced mini cucumber rounds, fresh grated horseradish, seaweed salad and lemon wedges as garnish with raw oysters on ice.