Raw Oysters With Three Dipping Sauces

By á-170456

Ingredients

• CHIPOTLE MIGNONETTE:
• 24 raw oysters
• 1 cup red wine vinegar
• 1 canned chipotle pureed
• 1 1/2 tablespoons cracked black peppercorns
• 2 medium shallots finely diced
• 1 tablespoon coarsely-chopped cilantro
• 1 1/2 teaspoons honey
• Salt to taste
• Freshly-ground black pepper to taste
• GINGER-LIME RELISH:
• 2 cups fresh lime juice
• 3/4 cup fresh orange juice
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1/2 cup minced shallots
• 2 tablespoons coarsely-chopped cilantro
• 3 limes segmented
• 1 tablespoon lime zest
• Salt to taste
• Freshly-ground black pepper to taste
• HORSERADISH SAUCE:
• 1 cup ketchup
• 2 tablespoons grated fresh horseradish
• 1 dash hot pepper sauce
• 1 dash Worcestershire sauce
• 1 tablespoon fresh lime juice

Details

Servings 4

Preparation

Step 1

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.