Horseradish Sauce For Raw Oysters Recipes

SHUCKED OYSTERS WITH THREE SAUCES

Steps:

• Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
• Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
• Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
• Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)

RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE

Steps:

• For the Oysters:
• Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
• For the Cucumber Mignonette Sauce:
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
• For the Cocktail Sauce:
• Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

OYSTERS WITH HORSERADISH CREAM

Steps:

• Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
• Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
• If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
• Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
• Place a spoonful of horseradish cream on each oyster and serve immediately.

HOMEMADE HORSERADISH SAUCE

Steps:

• Stir sour cream, horseradish, chives, lemon juice, and cayenne pepper in a bowl. Cover and let sit for at least 2 hours.

OYSTER ICES

Steps:

• Tabasco Ice:
• Pour Tabasco, simple syrup, and 1/2 cup water into a blender and blend until smooth. Pour into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
• Horseradish Ice:
• Place horseradish, vinegar, simple syrup, and 1/2 cup water into a blender and blend until smooth. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
• Pickled Red Onion Ice:
• Peel, halve, and very thinly slice red onion. Place in a 1 quart heat-proof container. In a medium pot over medium-high heat, combine vinegar, sugar and 1 cup water. Bring to boil, stir to dissolve sugar, and pour over onion slices. Let stand at room temp until cool. Refrigerate until thoroughly chilled, 10 minutes. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Reserve pickled red onion for another use. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 1/2 cups.