Recipes & Food

Oysters on the Half Shell with Cocktail Sauce and Shallot Mignonette by Chef Marc-André Choquette, Tableau Bar Bistro.

Oysters on the Half Shell with Cocktail Sauce and Shallot Mignonette by Chef Marc-André Choquette, Tableau Bar Bistro.
Recipe Date:
February 24, 2014
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
  • 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
Directions

Cocktail Sauce:

Combine all ingredients in a bowl and season to taste with salt and pepper. Makes about 2 cups (500 mL).

 

Shallot Mignonette:

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).

 

To serve:

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.

 

Wine pairing:

Blue Mountain "Gold Label" NV Brut

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)

Chantelle Bruwer
 
June 25, 2020 | Chantelle Bruwer

Blue Mountain Update: June 2020

Our winery’s tasting room will remain closed for the 2020 season in order to maintain employee health and safety. We are offering curated wine sample packs to enjoy the Blue Mountain “tasting room experience” in the comfort of your own home! The sample packs can be ordered online and either picked up curbside at the winery or shipped directly to you.  Continue »

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