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Oysters with Three Sauces

Purists may eat oysters with just lemon and Tabasco, but here are three alternative sauces that marry well with this luxury starter. Allow 4–6 oysters per person, and make sure they are as fresh as can be. Shucking them at home is ideal – alternatively, ask your fishmonger to do it for you. Serve on a large platter of crushed ice or rock salt.

Shallot Vinegar

Also known as mignonette sauce, this is a real classic to serve with oysters. The sharpness of the vinegar cuts through the richness of the shellfish.

Makes enough to dress up to 24 oysters

Hands-on time: 5 minutes

2 shallots, finely sliced

100ml (3½fl oz) red wine vinegar

1½ tbsp caster sugar

Per serving (with 4 oysters) 23 cals, 1g protein, 0g fat (0g saturates), 4g carbs (4g total sugars), 0g fibre

In a small bowl, stir together the chopped shallots, red wine vinegar and caster sugar, and leave to infuse for 1 hour. Empty into a serving bowl.

GET AHEAD

Prepare up to a day ahead. Cover and chill. Allow to come up to room temperature before serving.