Recipes & Food
Oysters on the Half Shell with Cocktail Sauce and Shallot Mignonette by Chef Marc-André Choquette, Tableau Bar Bistro.
- Cocktail Sauce:
- 500 ml ketchup
- 30 g 1 oz (30 g) freshly grated horseradish
- 30 ml 2 tbsp (30 mL) Dijon mustard
- 30 ml 2 tbsp (30 mL) Worcestershire Sauce
- 15 ml fresh lemon juice
- Salt and pepper to taste
- Shallot Mignonette:
- 15 ml black peppercorns
- 250 ml Cabernet-Sauvignon or other quality red wine vinegar
Combine all ingredients in a bowl and season to taste with salt and pepper. Makes about 2 cups (500 mL).
Dice shallot fine. Toast peppercorns and grind coarsely. Combine shallots, ground peppercorns and all remaining ingredients together in a small bowl. Makes about 1 cup (250 mL).
Serve both alongside a selection of a dozen or more freshly shucked oysters on the half shell, such as Kushi, Beau Soleil and Royal Miyagi.
Makes enough sauce for two to three dozen oysters.
Love the minerality and green fruits that disappear into its fresh lip-smacking stony finish. Oysters are the match for this sophisticated B.C. sparkler.
Anthony Gismondi - Vancouver Sun (February 21, 2014)