0 Ratings
Recipe courtesy of Irene Matys
- 8 Servings +
PEI Raw Oysters shucked with their juices
1 shallot roughly chopped
1 jalapeño roughly chopped, remove seeds for a less spicy sauce
3 garlic cloves roughly chopped
1 cup up roughly chopped cilantro
0.50 cup roughly chopped flat-leaf parsley
0.24 tbsp fresh oregano
1 cup extra-virgin olive oil
0.25 cup red wine vinegar
1 tsp sea salt
0.50 cup ketchup
2 tbsp horseradish
1 tsp Worcestershire
0.50 cup champagne vinegar
1 shallot finely minced
1 fresh ground pepper
For chimichurri, Add shallot, jalapeño, garlic, cilantro, parsley, oregano and 1 tsp salt in a blender or food processor. Pulse a few times until finely chopped. Place in bowl, add olive oil, red wine vinegar and mix well.
For cocktail sauce, mix all ingredients in a bowl and serve chilled.
For mignonette sauce, mix all ingredients in a bowl.
Serve sauces in labeled jars. Add sliced mini cucumber rounds, fresh grated horseradish, seaweed salad and lemon wedges as garnish with raw oysters on ice.
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