You can serve your freshly shucked oysters on the half-shell, topped with a couple of tablespoons of this sauce, or in shotglasses as oyster bar-type "shooters". This is the sauce that's served with oyster shooters at the Palace Café in New Orleans.
In a food processor, add the eggs, mustard and vinegar. Blend for 30 seconds. Slowly add the oil while blending until all the oil is added. Finally, add the minced shallots and pepper, and blend. Add salt to taste.
- 4 eggs
- 1/4 cup Creole mustard
- 1/2 cup red wine vinegar
- 2 cups olive oil
- 1/4 cup shallots, minced (about 5)
- 1 teaspoon coarse-grind black pepper
- Salt to taste
Put a tablespoon or so of sauce on top of each raw oyster in either a shotglass or on the half-shell.
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Chuck Taggart (e-mail chuck)