Chef's Recipes

Oyster dipping sauce

René Redzepi & Nadine Levy Redzepi recipe for oyster dipping sauce.

  • 15 mins preparation
  • Serves 4
  • Print
Oyster dipping sauce
"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."


  • 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


  • 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.