Poached Oysters in Ravigote Sauce
Ingredients
| 2 pints of select oysters | ||
| 1 head of butter lettuce | ||
| Poaching liquid (court bouillon): | ||
| 2 cups white wine | ||
| liquor from 2 pints of oysters | ||
| 1 small onion, chopped into quarters | ||
| herb package. In cheese cloth add thyme, rosemary, bay leaf, rosemary and black peppercorns. Tie the package together with string and add the the liquid. | ||
| 1 tsp kosher salt | ||
| Ravigote Sauce: | ||
| 1 tbs white wine vinegar | ||
| 1 tbs Dijon mustard | ||
| 1 cup extra virgin olive oil | ||
| 2 tbs capers | ||
| 2 tbs minced parsley | ||
| pinch of chervil or other herb of choice | ||
| 2 tbs chopped chives | ||
| kosher salt and fresh cracked black pepper to taste |
This is a delicate appetizer with lightly poached oysters and a savory sauce.
- In a sauce pan, add the ingredients for the poaching liquid.
- Bring to a boil, then reduce heat to simmer. Simmer for about 30 minutes.
- Remove the simmering liquid from the stove and add the oysters. Allow to cool.
- To prepare the sauce combine the vinegar and mustard.
- Add the oil in a gradual thin stream while whisking constantly.
- Add the capers, parsley, and chives.
- Season with salt and pepper and mix well.
- Stir in about 4 tbs of the sauce to the oysters and poaching liquid.
- To serve add several oysters to butter lettuce cups and drizzle with a little sauce.
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