Fresh Oysters with 4 Mignonette Sauces
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup rice vinegar
30 mL (2 tbsp.) tbsp. toasted sesame oil
5 mL (1 tsp.) tsp. maple syrup
½ small chili chopped
60 mL (¼ cup) cup rice vinegar
3–5 mL (½–1 tsp.) tsp. wasabi
2–3 soy sauce drops
15 mL (1 tbsp.) tbsp. fish roe trout (trout)
10–15 mL (2–3 tsp.) tsp. ponzu sauce
60 mL (¼ cup) cup red wine vinegar
1 shallot finely chopped
As required ice cubes
12 oysters of your choice shucked
60 mL (¼ cup) cup rice vinegar
30 mL (2 tbsp.) tbsp. toasted sesame oil
5 mL (1 tsp.) tsp. maple syrup
½ small chili chopped
60 mL (¼ cup) cup rice vinegar
3–5 mL (½–1 tsp.) tsp. wasabi
2–3 soy sauce drops
15 mL (1 tbsp.) tbsp. fish roe trout (trout)
10–15 mL (2–3 tsp.) tsp. ponzu sauce
60 mL (¼ cup) cup red wine vinegar
1 shallot finely chopped
As required ice cubes
12 oysters of your choice shucked
Directions
1Mix all ingredients for each sauce in separate bowls. Set aside.
2Place ice cubes on a tray, mirror serving tray or platter.
3Place shucked oysters on ice.
4Serve immediately.
5Garnish each oyster with mignonette sauce to taste.
6Oysters are best served chilled.
Disclaimer
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Personal Note
Personal Note