I love raw oysters and for me it’s all about the sauces to serve with them. Fresh lemon or tabasco is a fairly traditional way to eat them but I like to offer different vinaigrettes with mine to get the juices flowing. Each of these sauces take only a few minutes to whip up and make a great accompaniment with the raw oysters. For best results make them in advance and allow the flavors to develop prior to serving. You can combine them in a bowl to keep a little of the texture or use a blender for a smoother consistency. Each vinaigrette will serve approx 30 oysters.

Mignonette Vinaigrette

• 1/2 cup red wine vinegar
• 2 tablespoons finely chopped shallots
• 1 tablespoon fresh ground pepper
• Salt to taste

Ginger Vinaigrette

• 1/4 cup rice wine vinegar
• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 1/2 tablespoons Thai chili sauce

Tropical Vinaigrette

• 1/4 cup white wine vinegar
• 1/4 cup pineapple, finely diced,
• 1 tablespoon red pepper, finely diced
• 1 teaspoon jalapeño pepper, finely diced
• 1 tablespoon cilantro, chopped

Vodka Cucumber Vinaigrette

• 1/2 cup apple cider vinegar
• 1/4 cup vodka
• 1/4 cup, finely chopped cucumber
• 1 tablespoon finely chopped red onion
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• Fresh pepper to taste