This ingenious, briny sauce couldn't be simpler: Chef Rene 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.
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
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.
When grown in the French seaside region of Muscadet, the Melon de Bourgogne grape produces wines that are crisp, with a salty edge—perfect with oyster dishes like this one.