6 QUICK TOPPINGS & SAUCES

START WITH A DOZEN RAW OYSTERS

GINGER-SOY SAUCE

3 tbsp soy sauce 1 tsp grated fresh ginger 1 tsp lime juice 1 green onion, finely chopped Mix together soy sauce, ginger, lime juice and green onion. Spoon over oysters.

TANGY GRAPEFRUIT TOPPING

1 pink grapefruit, segmented and chopped (with juice) 1½ tbsp white balsamic vinegar 1 green onion, finely chopped

pinch salt Mix together grapefruit, vinegar, green onion and salt. Spoon over oysters.

BLOODY CAESAR TOPPING

1 ripe tomato, grated ⅓ celery stalk, finely diced 2 tsp lemon juice 1 tsp vodka 2 dashes Worcestershire sauce hot pepper sauce celery salt finely chopped celery leaves Mix together tomato, celery, lemon juice, vodka, Worcestershire and hot pepper sauces; spoon over oysters. Sprinkle with celery salt; garnish with celery leaves.

WHITE WINE SAUCE

1 tbsp unsalted butter 3 shallots, finely chopped ⅓ cup white wine salt In saucepan set over mediumhigh heat, melt butter until foamy; stir in shallots. Add wine; cook until reduced by two-thirds. Spoon over oysters. Sprinkle with salt.

DEVILLED EGG TOPPING

2 hard-cooked eggs, chopped 1½ tbsp chives, finely chopped 1 tbsp capers, coarsely chopped 2 tsp cider vinegar olive oil salt Mix together eggs, chives, capers and cider vinegar; drizzle with olive oil and season with salt. Spoon over oysters.

CLASSIC MIGNONETTE SAUCE

2 shallots, finely chopped ¼ cup red wine vinegar Mix together shallots and red wine vinegar; refrigerate for at least 12 hours or up to 1 day. Spoon over oysters.