Please Pass the Recipe

sharing recipes from one generation to the next

Gin and Cucumber Vinaigrette for Oysters

In direct contrast to the way I like to eat, I become a lazy cook in the summer holidays. “Minimum effort, maximum enjoyment” becomes my mantra. Meals prepared on the BBQ accompanied by fresh salads are my fallback position, but I also love to serve seafood.

I’m fortunate to have a ready source of Sydney rock oysters shucked to order. We regularly indulge for a light and easy meal, but really I much prefer to open my oysters just before serving. I claim to have a deft hand and a handy oyster knife for when the need arises.

Fresh unopened oysters will keep for a couple of days in the fridge but remember that they are living creatures and need to be treated with care. Oysters will suffocate if stored sealed in a plastic container or bag, but if they are laid on a tray, flat shell down and covered with a damp cloth they will be at their best when you open them to eat, plump, creamy and briny.

Shucking oysters can be intimidating, but in fact they’re simple to open. There is a very clear tutorial here.

I’m not a fan of cooked oysters, but when serve in their natural state with a grind of black pepper and a squeeze of lemon juice I’m happy, extra happy if I have a glass of champagne too.

I serve oysters with this ridiculously simple gin and cucumber vinaigrette if i’m trying to impress. This quantity of dressing is just right for 2 dozen oysters.

Adapted from a “Destination Flavour” recipe by Adam Liaw as seen on SBS

1 tablespoon of finely chopped dill

1 tablespoon snipped chives

1 tablespoon finely grated peeled and deseeded cucumber

1 tablespoon rice vinegar

1 tablespoon gin (Hendricks marries well with cucumber)

3 tablespoons olive oil

1/2 teaspoon castor sugar

generous grinding of black pepper

Put all the ingredients into a screw top jar and shake vigorously.

Spoon the vinaigrette onto the oysters and serve immediately.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

15 comments on “Gin and Cucumber Vinaigrette for Oysters

  1. Jim Hulbert
    July 1, 2019

    Last evening, we had gin-encrusted halibut. Amazing.
    St. Paul, MN


  2. dunelight
    January 13, 2015

    I forgot to say nice presentation and photo. My photo eye says the contrasts between the salt, nacre and darker bits would have been difficult but you have done well.

    And now at 8:30 in the morning I’m craving raw oysters.

    Liked by 1 person

  3. dunelight
    January 13, 2015

    Fresh raw oysters are my delight.


  4. Serena @ foodfulife
    January 8, 2015

    oh my! I am in heaven!!

    Liked by 1 person

  5. marymtf
    January 7, 2015

    I had to have oysters when I was pregnant the first time round. It was my only craving. Love oysters, so does my son. 🙂
    Not a fan of gin, Sandra. To me it’s like drinking perfume. What other spirits can I substitute it with, for the vinaigrette?


    • ladyredspecs
      January 7, 2015

      You could use vodka, citron vodka would be good, but you could completely leave it out and just add a little extra grated cucumber as I think it was the freshness of the cucumber that really made this work.


  6. Kitchen-Counter-Culture
    January 7, 2015

    I would absolutely love to try this 🙂


  7. MamaD1xx4xy
    January 7, 2015

    This vinaigrette sounds fantastic. I am not a fan of oysters, but I’m sure I could put it on something else. Summer meals get lazy for us as well, grilling and garden fresh salads.


    • ladyredspecs
      January 7, 2015

      As I said to Deb i think it would work with any fish, not so sure about prawns though


  8. StefanGourmet
    January 7, 2015

    I also like cooked oysters (sous-vide of course…), but raw I prefer them with vinaigrette. Yours sounds lovely!

    Liked by 1 person

  9. My Kitchen Witch
    January 6, 2015

    With my other half’s allergy to shellfish, I rarely indulge in fresh oysters, which I adore. I really like the idea of this cucumber-gin relish and wonder if it might go well with other fish? Perhaps in a tuna or swordfish carpaccio?


    • ladyredspecs
      January 7, 2015

      Deb this vinaigrette would be great with any fish! It’s fresh lively taste would be fabulous with swordfish carpaccio


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: