Fresh Oysters With Whipped Horseradish and Cocktail Mignonette
Ingredients
For the whipped horseradish (Yields 4 cups)
- 400 g heavy cream
- 100 g horseradish prepared
- 7.5 g salt
- 3 g cream of tartar
For the cocktail mignonette (Yields approx. 2 ¾ qts.)
- 900 g Bloody Mary mix
- 400 g tomato minced
- 280 g red onion minced
- 900 g lemon juice
- 20 g salt
- 20 g Worcestershire sauce
- 20 g sugar
For the fresh oysters (Yields 1 serving)
- 6 Blue Point oysters
- 3 Tbsp. cocktail mignonette
- 3 Tbsp. whipped horseradish
- 1 saltine cracker for topping
- Lemon wedges for servin
Instructions
- To make the whipped horseradish, whip all ingredients until soft peaks form. Place in a piping bag before adding to oysters.
- To make the cocktail mignonette, add all ingredients to a quart-sized container and mix thoroughly.
- To assemble, shuck all oysters, then place on ice.
- Place ½ tablespoon of mignonette on each oyster.
- Place ½ tablespoon of whipped horseradish in the middle of each oyster.
- Break the saltine cracker into six pieces, then place each piece on top of the whipped horseradish. Serve with lemon wedges.
Notes
“The origins of this dish trace back to my mid-20s when I worked at two Michelin-starred Aquavite in New York City. The original dish I crafted while working on the Amuse station was celery sea foam, whipped celery root, and cucumber mignonette. At Inman Social, it evolved into a Bloody Mary mignonette with whipped horseradish, a modern take on classic cocktail sauce, horseradish, and saltines. This version is a nod to what we put on oysters in the Gulf Coast, where I grew up.” – Wesley True