Sauces for Oysters on the Half Shell

½ cup of champagne or non-alcoholic champagne
½ cup champagne vinegar
2 tablespoons chopped shallots
1 tablespoon parsley, chopped fine
½ teaspoon fresh cracked black pepper

Combine all of the above by hand. Chill for one hour.

Cocktail Sauce

  • 1 cup chili sauce
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • juice of one lemon
  • 1 tablespoon dried mustard
  • pinch of white pepper


    Place dried mustard into a small dish and squeeze lemon juice into mustard. Work into a paste (be sure to save rinds of the lemon). Combine paste with remaining ingredients and chill for one hour.


  • 1 horseradish root, about 1/3 pound


    Scrub outside of root. Rinse and peel. Cut in half and place in a bowl. Cover with approximately ½ cup of cold water. Put leftover lemon rinds in bowl with the root and refrigerate until ready to serve.

    Just before serving, drain off water and grate root.

    Serve all three sauces with your favorite oysters on the half-shell.

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