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Jun 6, 2008 07:53 AM

Homemade sauces for raw oysters

We're having a dinner party tomorrow and will be eating oysters on the half shell.

What are the classic sauces served to accompany oysters at oyster bars?

I'd like to make at least of these traditional sauces from scratch and perhaps whip up involve a non-traditional sauce involving lots of garlic and spicy Asian notes (any ideas?).

Please recommend *specific* recipes, if possible.


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  1. The classic sauce accompaniment to oysters is mignonette sauce -- just cracked pepper, finely minced shallot and chapagne or red wine vinegar.

    2 Replies
    1. re: C. Hamster

      Thats not true.... the classic suace accompaniment to oysters is either Salsa Verde for oysters with Cuc notes... or Piquin Agua Chile for meatier tasting large Oysters etc., Besidies no matter how many times I have been served Oysters with mignonette I can't get over the fact that its a stupid pairing.

      1. re: Eat_Nopal

        Those may be classic pairings in some parts of the world, but certainly the mignonette sauce is a classic pairing in France, and one of my favorites. I've also seen oysters served in France with butter and nice bread, which my husband enjoys (I don't like butter on bread).

        Oysters are also good with just a squeeze of lemon and/or a drop of Tabasco.

    2. Definately do the migonette, and a cocktail sauce (catsup, horseradish, worcestershire, lemon and pepper), and sometimes I do a wasabi mayo - just mix wasabi and mayo til it suits your taste. If I was making up a nontraditional asian - I'd probably go mashed garlic, mirin, red pepper or chopped hot peppers, a little sesame oil.

      1. Be sure to have some lemon wedges and a pepper mill handy. Excellent oysters really need nothing more.

        That said, ponzu can be tasty. See for a good recipe, though there are of course other ways to make it. If you can't source yuzu fruit, substitute grapefruit juice with a little orange and lime or Meyer lemon juice added. For a fancy presentation, top the oysters after saucing with a thatch of deep-fried shredded leeks.

        1 Reply
        1. re: carswell

          I agree with the ponzu. Works very well with the oyster. I also prefer my oysters plain.

        2. thanks everyone for the helpful replies

          Carswell, i also agree that unadorned oysters are best, but this sauce-making exercise is purely for fun, because I want to try to replicate the "oyster bar" experience at home. The ponzu recipe sounds wonderful.

          1. I've done a few of the suggested recipes from Hog Island Oyster Co. and their Hog Wash sauce is rather tasty. That said, my favorite topping for oysters is a little bit of lemon/lime and a few drops of Tapatio.

            Here's a link to the HIOC recipe page:

            4 Replies
            1. re: winechik

              Try Guacamaya instead of Tapatio next time... imho its a vastly superior bottled sauce.

                1. re: Eat_Nopal

                  Ooh! I'll have to track some down! Thanks for the suggestion EN!