Homemade sauces are easier to make than you may think.

We asked chef Eric Montagne of Locals Oyster Bar to share his recipes for a few of the bar’s signature sauces: cocktail, mignonette, and bottarga green goddess. 


Cocktail Sauce

YIELD 1.5 cups


1 cup ketchup

2 tablespoons worchestershire

1 tablespoon horseradish

1 lemon

1/2 teaspoon salt

1 teaspoon black pepper


Mix all ingredients in a mixing bowl.

For a spicer cocktail sauce, add a little extra horseradish. Enjoy.

Mignonette Sauce

YIELD 2 cups


1 cup shallots

1 cup red wine vinegar

1 teaspoon Worchestershire

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon black pepper


Dice shallots into small pieces.

Mix all ingredients in a mixing bowl.  

Allow the mignonette to sit for 5-10 minutes, Enjoy.

Green Goddess Sauce

At the oyster bar, the team uses herb leaves to garnish plates. This produces a lot of herb stems – which are perfectly edible, but not very pretty. The kitchen makes use of those stems in this sauce. If you prefer to use the leaves themselves, go right ahead!


1 cup sour cream

3/4 cup Duke’s Mayo

1 cup buttermilk

Zest and juice of 1 lemon

1 oz chives

2 oz dill stems

2 oz parsley stems

1/2 teaspoon black pepper

1 1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup bottarga (can substitute with 1.5 tablespoon of fish sauce)


Place all herbs and buttermilk into a blender and process until smooth.

Mix all other ingredients in a mixing bowl.

Pour herb & buttermilk mixture into your mixing bowl and fold into your dressing.