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.
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.
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.