The Washington Post

Grilled Oysters With Lemon Dill Sauce

Grilled Oysters With Lemon Dill Sauce 1.500
Aug 23, 2006

This sauce adds a touch of elegance. Paula Deen also recommends pairing it with crab cakes.

Servings: 1.5 cups sauce
  • For the lemon dill sauce
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons chopped dill
  • 1 tablespoon minced parsley
  • 1 tablespoon grated lemon zest
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • For the oysters
  • 2 dozen tightly closed oysters in shell


For the lemon dill sauce: Combine the ingredients in a small bowl and mix well. Refrigerate until chilled; the sauce will thicken as it cools.

For the oysters: Prepare the grill. If using a gas grill, preheat; if using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. Place the oysters directly on the grate with the deeper shell down. Watch carefully so they don't dry out: As soon as the shells open slightly (it will take about 5 to 8 minutes), the oysters are ready. Serve immediately with the sauce.

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Recipe Source

Recipe adapted from "Paula Deen Show: Paula's Home Cooking."

Tested by Tom Wilkinson.

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Nutritional Facts

Calories per serving (based on 1 oyster and 1 tablespoon sauce): 102

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 20mg 7%

Sodium: 151mg 6%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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