© Michael Turek
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4 to 6

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

How to Make It

Step 1    

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.

Step 2    

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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