Raw Oysters with 3 Dipping Sauces

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
  • Yield: 4 servings
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Chipotle Mignonette:

1 cup red wine vinegar

1 pureed canned chipotle

1 1/2 tablespoons cracked black peppercorns

2 medium shallots, finely diced

1 tablespoon coarsely chopped cilantro

1 1/2 teaspoons honey

Salt and freshly ground pepper

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 and freshly ground pepper

Horseradish Sauce:

1 cup ketchup

2 tablespoons grated fresh horseradish

Dash of hot pepper sauce

Dash of Worcestershire sauce

1 tablespoon fresh lime juice


24 raw oysters, shucked


  1. For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
  2. For the 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.
  3. For the horseradish sauce: Combine all ingredients.
  4. For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.