Cullen's Oysters Shooters
You can serve your freshly shucked oysters on the half-shell, topped with a
couple of tablespoons of this sauce, or in shot glasses as oyster bar-type
"shooters". This is the sauce that's served with oyster shooters at
the Palace Café in New Orleans.
ˇ
.
4 eggs
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1/4 cup Creole mustard
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1/2 cup red wine vinegar
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2 cups olive oil
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1/4 cup shallots, minced (about 5)
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1 teaspoon coarse-grind black
pepper
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Salt to taste
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.
Put a tablespoon or so of sauce on top of
each raw oyster in either a shotglass or on the half-shell.
Seafood
Sauces
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