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)

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