Oyster Bars

By Norman Van Aken

Published December 17, 2016 at 9:00 AM EST

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Shuck. But no jive.

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Shuck. But no jive.

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MIGNONETTE SAUCE

If you like cocktail sauce on your oysters you are among a larger group than if you choose this sauce. But you might be the kind of purist that I am when it comes to sublime oysters.

¼ cup red wine vinegar

2 Tablespoons red wine

2 Tablespoons lemon juice

½ cup finely chopped shallots

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper, or more to taste

In a medium saucepan over medium heat, add all of the ingredients and whisk together.

Reserve until needed. Keep cold.

10.4.16

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Norman Van Aken

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.

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