Waring IC70, Instructions/Recipe Book

OYSTERS WITH TWO SAUCES

36 oysters, shucked 

crushed ice 

rock salt 

for garnish: lemon slices, greens, or fresh seaweed 

Classic Mignonette (recipe follows) 

Asian Mignonette (recipe follows) 

cocktail sauce

Press crushed ice onto serving platter and sprinkle with rock 

salt. Arrange the oysters in a circular pattern on the plat-

ter. Garnish and serve immediately with a side plate holding 

small dipping containers of mignonette and cocktail sauces.

CLASSIC MIGNONETTE

Makes 

1

⁄

2

 cup (enough for about 36 oysters)

2  

tablespoons shallots, finely chopped 

1

/

2

cup champagne or cider vinegar 

2  

teaspoons crushed black pepper 

kosher salt

Heat a small sauté pan over medium-high heat. Add shallots 

and heat briefly. Add vinegar and bring to a boil for about 1 

minute. Add crushed black pepper and a pinch of salt and 

remove from heat. Allow to cool completely before using.

Nutritional information per serving:
Calories 1 (2% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg  

• sod. 0mg • calc. 1mg • fiber 0g

10