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Oysters with Two Sauces

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Consuming, Passions 4 servings

INGREDIENTS

100 g Pickled gherkin; (diced)
2 ts Coconut vinegar; rice vinegar or
White wine vinegar
1/2 ts Sassafras or dried dill
1/4 ts Black pepper
1 tb Olive oil
1 ts Lime or lemon peel; (grated)
1/2 ts Garlic
2 Egg yolks
2 ts Coconut vinegar; (or as above)
1 ts Mirrin
2 tb Extra virgin olive oil
2 tb Butter; (melted)
50 g Raw mushrooms; (small)

INSTRUCTIONS

SAUCE 1 (FOR 12 OYSTERS
SAUCE 2 (FOR 12 OYSTERS
Mix all ingredients together and place a spoonful over 12 fresh oysters and
serve on a bed of rock salt.
Sauce 2 (for 12 oysters):
Dice the mushrooms and set aside.
Place the egg yolks, vinegar and mirrin in a heat proof dish. Beat, adding
oil a few drops at a time. Place dish onto a hot water bath and dribble in
melted butter, stirring continually until you reach a smooth consistency.
To assemble, place 12 oysters on a bed of rock salt, top each one with
mushrooms and a spoonful of the hollandaise sauce. Place under a grill for
a few moments until brown, and serve.
Converted by MC_Buster.
Per serving: 171 Calories (kcal); 18g Total Fat; (95% calories from fat);
1g Protein; trace Carbohydrate; 122mg Cholesterol; 62mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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