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New Orleans Oyster Shooters

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Pirates Alley in the French Quarter
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Oyster Shooters
Lee Bailey’s New Orleans: Good Food and Glorious Houses
with recipes from Commander’s Palace, Mr. B’s Bistro and
The Palace Cafe
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter

“New Orleans is a hard-drinking, fun-loving town, and sometimes even
innocent little bivalves are named after a drink. Serve these raw oysters
in anything the size of a shot glass, with their sauce, to be tossed back
like a shot of bourbon. Unlike bourbon, though, you can serve 4 to 6
of these per person.
The sauce here is a typical rather mayonnaisey mixture, but you could
certainly substitute whatever sauce you might like.”

3 egg yolks *
1 cup olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
[we substitute vodka]
2 tablespoons minced shallots
2 tablespoons coarsely ground black pepper
Salt to taste
[and how about a dash of Tabasco?]
24 to 36 shucked oysters
3 lemons, quartered, for garnish

Put the yolks in a small bowl and drizzle olive oil over them while
whisking. When all the oil is incorporated, whisk in the lemon juice
and Worcestershire sauce. Stir in vinegar [or vodka] , shallots,
pepper and salt. Mix well.
To serve, place a bit of sauce in each of 24 to 36 shot glasses,
then put an oyster in each. Top with more sauce. Serve with
lemon quarters and extra sauce on the side, if desired. Serves 6.

 * Egg Safety Information

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