Skip to Content
Oysters are Paleo and if you love them as much as we do, these classic sauces will take your dining experience to another level.

If you love oysters as much as we do, these classic sauces will take your dining experience to another level. Loaded with zinc, these little sea creatures are a power boost for your immune system.

If you prefer them cooked, just brush each with a little olive oil and put them under your broiler for about 2 minutes before serving with these delicious sauces. For a beautifully colorful presentation, serve with all 3 sauces available for your guests to sample and enjoy.

INGREDIENTS

Classic Mignonette

  • ¼ cup champagne (or red wine) vinegar
  • 1 Tbsp. shallot, minced
  • ¼ tsp. freshly ground black pepper

Whisk all ingredients together in a bowl and chill until ready to serve.

Classic Cocktail Sauce

  • 2 Tbsp. horseradish, grated and peeled
  • 2 Tbsp. fresh lemon juice
  • ¾ cup sugarless, Paleo-friendly ketchup
  • ¼ tsp. low-sodium hot sauce, (optional)

Stir together horseradish and lemon juice in a small bowl. Stir in ketchup and hot sauce, if desired. Cover and refrigerate until ready to serve.

Classic Remoulade

  • 1 cup Paleo-friendly mayonnaise made with olive oil
  • 1 Tbsp. chopped capers, drained and rinsed (optional)
  • 1 tsp. Dijon-style mustard
  • 1 tsp. parsley, finely chopped
  • ½ tsp. fresh chervil, finely chopped (optional)
  • ½ tsp. fresh tarragon, finely chopped
  • 2 Tbsp. scallions, finely chopped

Combine all ingredients in a mixing bowl, refrigerate until ready to serve.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.

Details

  • Serves: 2
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
Print this Recipe

Ingredients

  • 12 fresh, shell-on oysters

Directions

  1. Clean oysters under cold water using a scrub brush to remove detritus clinging to the shells.

  2. Open oysters by carefully inserting a thin knife blade into the hinge, where the top and bottom of the shell come together. Gently twist the knife back and forth to separate the top from the bottom. Discard the top shell piece.

  3. Place bottom part of shell containing the oyster on a large serving tray. Serve with Paleo sauces on the side.

Explore More Recipes

back to top