3 Sauces to Serve With Oysters
You can suck down your oysters naked of course, but why not spice things up with these three succulent sauces? You can make these ahead (overnight in the fridge is good) if you’re having a party and pull them out after you’ve shucked your oysters. Our favorite? The oriental drizzle!
Zesty Chili Sauce
125 g (4oz) sweet chili sauce
2 Tbsp. extra virgin olive oil
2 limes, for zest and juice
2 Tbsp. freshly chopped coriander
Oriental Drizzle
2 Tbsp. sesame oil
4 Tbsp. soy sauce
1 tsp. finely grated fresh root ginger
½ lemon, for juicing
1 finely chopped small garlic clove
2 finely sliced spring onions
Shallot Vinegar
2 finely chopped shallots
3½ oz red wine vinegar
1½ tbsp finely ground sugar
Zesty Chilli Sauce
In a small bowl stir together 2 finely chopped shallots, 3½ oz red wine vinegar and 1½tbsp fine ground sugar. Stir and leave to infuse for 1hr.
Oriental Drizzle
Step 1In a small bowl, stir together 2tbsp sesame oil, 4tbsp soy sauce, 1tsp finely grated fresh root ginger, the juice of ½ lemon, 1 finely chopped small garlic clove, 2 finely sliced spring onions and some seasoning.
Shallot Vinegar
In a small bowl stir together 2 finely chopped shallots, 3½ oz red wine vinegar and 1½tbsp fine ground sugar. Stir and leave to infuse for 1hr.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755