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
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)
Jul 12, 2022 at 5:36 PM
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