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Raw Oysters With Three Dipping Sauces

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 24 Raw oysters Chipotle Mignonette

    2. 1 cup 237ml Red wine vinegar

    3. 1 Canned chipotle - pureed

    4. 1 1/2 tablespoons 22ml Cracked black peppercorns

    5. 2 tablespoons 30ml Shallots - finely diced (medium)

    6. 1 tablespoon 15ml Coarsely-chopped cilantro

    7. 1 1/2 teaspoons 7 1/2ml Honey Salt - to taste Freshly-ground black pepper - to taste Ginger Lime Relish

    8. 2 cups 474ml Fresh lime juice

    9. 3/4 cup 177ml Fresh orange juice

    10. 2 tablespoons 30ml Minced ginger

    11. 1 tablespoon 15ml Minced garlic

    12. 1 tablespoon 15ml Honey

    13. 1/2 cup 46g / 1.6oz Minced shallots

    14. 2 tablespoons 30ml Coarsely-chopped cilantro

    15. 3 Limes - segmented

    16. 1 tablespoon 15ml Lime zest Salt - to taste Freshly-ground black pepper - to taste Horseradish Sauce

    17. 1 cup 237ml Ketchup

    18. 2 tablespoons 30ml Grated fresh horseradish

    19. 1 Hot pepper sauce

    20. 1 Worcestershire sauce

    21. 1 tablespoon 15ml Fresh lime juice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Chipotle Mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill. Ginger-Lime 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. Horseradish Sauce: Combine all ingredients. This recipe yields 4 servings.

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