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
Ingredients
1 cup ketchup
2 tablespoons worchestershire
1 tablespoon horseradish
1 lemon
1/2 teaspoon salt
1 teaspoon black pepper
Preparation
Mix all ingredients in a mixing bowl.
For a spicer cocktail sauce, add a little extra horseradish. Enjoy.
Mignonette Sauce
YIELD 2 cups
Ingredients
1 cup shallots
1 cup red wine vinegar
1 teaspoon Worchestershire
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon black pepper
Preparation
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!
Ingredients
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)
Preparation
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.
Enjoy.