Name: Oyster dipping sauce
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 red or white turnip, peeled and cut into 5mm pieces, plus 1 tbsp finely diced turnip extra; 100 gm freshly shucked oysters (about 12) and their juice; 50 ml grapeseed oil; 1 tsp rice vinegar; 1 tbsp finely diced carrot; 1 tbsp finely diced celery; 1 tbsp finely chopped flat-leaf parsley; To serve: potato chips, or raw vegetables, cut into thin sticks, or boiled artichokes

“To me, eating raw things is integral to any good meal, especially during a barbecue in summer,” says René Redzepi. “You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It’s a perfect start – rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness.”

Ingredients

1 red or white turnip, peeled and cut into 5mm pieces, plus 1 tbsp finely diced turnip extra

100 gm freshly shucked oysters (about 12) and their juice

50 ml grapeseed oil

1 tsp rice vinegar

1 tbsp finely diced carrot

1 tbsp finely diced celery

1 tbsp finely chopped flat-leaf parsley

To serve: potato chips, or raw vegetables, cut into thin sticks, or boiled artichokes

Method

Main

1.Bring a medium saucepan of salted water to the boil. Add the turnip pieces and simmer over medium-high heat until just tender (1-2 minutes). Drain well and let cool.

2.In a blender, purée the oysters with their juices. With the machine running, slowly pour in the oil, then the vinegar. Scrape the sauce into a bowl, add the carrot, celery, parsley and diced turnip and season to taste. Set the bowl over crushed ice and serve with potato chips or vegetables cut thinly into sticks.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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