Oysters on the Half Shell

Here are three suggestions, all slightly different.

Photo: Francine Zaslow

Mignonette Sauce

This is the most classic sauce for oysters on the half shell. Usually it is make with white pepper, but I changed it to black pepper for a variation.


            ¼ cup finely shallots (about 2½ ounces)

            ¼ cup champagne vinegar

            1/8 teaspoon sugar

            1/8 teaspoon salt

            1¼ teaspoons crushed black pepper (Do not use ground pepper. Crush peppercorns with the back of a large knife.)

Bloody Mary Sauce

Here is a bright, colorful sauce with a little kick, using some of the ingredients from the traditional drink.


            ¼ cup tomato juice

            1 teaspoon horseradish

            ½ teaspoon freshly minced dill

            Dash or 2 of tabasco sauce

            Dash of Worcestershire sauce

            A few shakes celery salt

Asian Sauce

For a sweet and sour sauce, this one brings the two flavors together.

            ½ cup rice wine vinegar

            1 teaspoon peeled and finely grated ginger


            ½ teaspoon sugar

            1 teaspoon tamari or soy sauce

            1 teaspoon sesame oil

            ½ tablespoon fresh lime juice

            1 tablespoon minced chives or scallion


For each recipe, combine all ingredients in a small bowl and let rest for at least 30 minutes to an hour in refrigerator for flavors to meld. Serve chilled with small spoon for serving.

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