The sauces, whether cold or hot, perfect the tasting by adding maximum deliciousness. If seafood, oysters, fish, or even tender meat, are sufficient in themselves, it is classic to combine them with sauce.
Three sauces to adopt for the holidays
The essential sauce with oysters at Christmas
For oysters, three major tasting trends are emerging. Those who prefer them plain, to make the most of their iodized flavor; those who sprinkle them with a simple squeeze of lemon juice, to pair with nicely buttered toast; and finally those who swear by the acidity of shallot vinegar. Ultimately, everyone does what they want, quite simply.
© Valéry Guedes
The recipe for shallot vinegar
Peel and very finely chop 2 shallots. Cover with 10 to 15 cl of red wine vinegar, leave to marinate in the fridge for several hours before serving.
Variant : By adding oil and mustard, you transform the shallot vinegar into a vinaigrette.
https://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Vinaigrette-au-vin-rouge-4122658
The essential sauce with seafood
For seafood – shrimp, whelks, etc. – the big star of iodized platters is the essential mayonnaise. Ready in two steps, it can be easily prepared in large quantities for a large Christmas table. To save time, you can use an electric mixer, or more simply a fork or a whisk. Ingredients-wise, you need egg yolk and neutral oil, for the base, the rest is just seasoning. Good to know: for a successful mayonnaise, all the ingredients must be at room temperature for the emulsion to form.
© Fabrice Veigas, styling Julie Soucail
The mayonnaise recipe
For a simple mayonnaise, mix 1 egg yolk with 1 tbsp. mustard, salt and pepper.
Whisk and mix the mayonnaise by gradually pouring in neutral oil such as peanut or grapeseed oil. Stop when you get a creamy consistency that holds together.
Variant : you can, as in the recipe in the photo, add turmeric, garlic or lemon juice.
Discover the recipe for marinated whelks, lemon mayonnaise
The essential sauce with fish
Another perfect proposition with seafood: rust. Spicier and tangier than its mayonnaise counterpart, the preparation is close. If mayonnaise is simpler — you only need to emulsify two ingredients — for rouille, the basic puree is more complex since it consists of a crushed potato, garlic, tomato paste , egg yolk, mustard, saffron, paprika, and Espelette pepper.
© Valéry Guedes
The recipe for rust
Cook 1 potato weighing approximately 50 g, peeled and cut into cubes, in 15 cl of fish stock until it is soft and the cooking juices have reduced.
Mash it into a puree.
Peel and press 2 cloves of garlic, add 1 pinch of salt. Add the crushed potato, 1 tbsp. teaspoon of tomato paste, 1 egg yolk, 1 tbsp. teaspoon of mustard, 1 pinch of saffron pistils, 1 pinch of paprika, 1 pinch of Espelette pepper.
Whip up the rouille like mayonnaise by gradually adding 15 cl of olive oil and 10 cl of neutral oil.
Variant : for a stronger result, replace the Espelette pepper with Cayenne pepper.
Discover the recipe for Rouille and grilled prawns
