Shellfish Sauces (Oysters, more)

by Karen Gebarowski

Mignonette Sauce
Makes about ¾ cup
You can drizzle the sauce over the seafood or remove the meat of the shellfish with small forks and dip it into this tangy sauce.


½ cup red wine vinegar
2 shallots, chopped fine
2 tablespoons lemon juice
2 tablespoons fresh parsley 

Combine all ingredients in a bowl.

Spicy Lemon Butter
Makes about ¼ cup


4 tablespoons unsalted butter
1 tablespoon hot sauce
1 teaspoon lemon juice
1/v teaspoon salt

Melt butter in small saucepan over medium-low heat, Off heat, add hot sauce, lemon juice, and salt. Cover and keep warm until serving.

 
Back to Recipes