Three Dipping Sauces Recipes

RAW OYSTERS WITH 3 DIPPING SAUCES

Steps:

• For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
• For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
• For the horseradish sauce: Combine all ingredients.
• For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

THREE DIPPING SAUCES

Steps:

• Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
• Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
• Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
• You'll find this easy to make but very effective on boiled meats.
• In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.
• Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.