This ingenious, briny sauce couldn’t be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture, then serves the dip with potato chips.
More Delicious Dip Recipes
1/2 medium carrot, cut into 1/4-inch dice
1 medium red or white turnip, peeled and cut into 1/4-inch dice
5 freshly shucked oysters, plus 2 tablespoons oyster liquor
1/3 cup grapeseed oil
2 teaspoons rice vinegar
2 tablespoons chopped parsley
Salt and freshly ground pepper
Potato chips, for serving
How to Make It
Bring a medium saucepan of salted water to a boil. Add the carrot and turnip and simmer over moderately high heat until just tender, 2 minutes. Drain well and let cool.
In a blender, puree the oysters with their liquor. With the machine on, slowly pour in the oil and puree. Blend in the vinegar. Scrape the sauce into a bowl. Fold in the carrot, turnip and parsley and season with salt and pepper. Set the bowl over crushed ice and serve the dip with potato chips.
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