Mignonette sauce für oysters with ponzu
Preparation
Step 1
Mix red wine vinegar, ponzu, sugar and sesame oil. Add finely chopped shallot, spring onion and sesame seeds.
Step 2
Open the oysters, release them from their shells and place the shells either on salt or ice if they are not served immediately.
Step 3
Serve the raw oysters with ponzu minognette and an optional drop of TABASCO® Pepper Sauce.
Recipe-ID: 894
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