Oysters with Lambic dressing recipe
A fantastic dressing to accompany oysters, made from red wine vinegar, raspberry vinegar, chilled raspberry Lambic, shallots, and grated horseradish.
You can read all about how to cook with beer here.
Ingredients
- 50 ml good red wine vinegar
- 30 ml raspberry vinegar
- 50 ml very well chilled raspberry Lambic (I prefer Cantillon but it’s hard to get hold of, Boon is a good substitute)
- 0.25 finely chopped shallot
- 1 tsp grated horseradish (I used jarred, if you’re brave/making a batch of creamed you can grate it fresh)
- 1 pinch-or-so golden caster sugar on hand, in case it needs balancing
Details
- Cuisine: French
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Put all the ingredients, except the sugar, in an old, clean jar.
- Seal the lid tightly – shake like hell.
- Taste, and balance with sugar or more horseradish accordingly – remember you’ll have salty brine from the oysters, so don’t be tempted to season.
- Serve with shucked oysters and the rest of the Lambic in champagne flutes.
- Any spare dressing mixes very nicely with mayonnaise to make a runny dressing for salad or to dip prawns in.
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