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.
Recipe adapted from "Paula Deen Show: Paula's Home Cooking."
Tested by Tom Wilkinson.
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