Oyster Dipping Sauce Recipes

RAW OYSTERS WITH 3 DIPPING SAUCES

Steps:

• For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
• For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
• For the horseradish sauce: Combine all ingredients.
• For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

CRISPY OYSTERS WITH CHILE DIPPING SAUCE

Steps:

• Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
• PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.

OYSTER SAUCE

Steps:

• Mix together in a small pot the cornstarch, water and sugar.
• Add the oyster sauce and heat till it thickens.
• I like this added to snow peas, mushrooms etc.
• Also nice in a stir fry of your choice.

OYSTER DIPPING SAUCE

Steps:

• Simply mix all the ingredients together in a bowl and refrigerate until ready to use.

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.)

OYSTERS ON THE HALF SHELL WITH ASIAN DIPPING SAUCE

Steps:

• Combine the ginger, scallions, soy sauce and vinegar in a dish. Allow to marinate one hour.
• Open the oysters or have a fish market open them and arrange them on the half shell.
• Serve with dipping sauce.

OYSTERS ON THE HALF SHELL WITH VINEGAR SAUCE

Steps:

• Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
• Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.