Go Back
Fresh oyster with homemade lemon ginger sauce and red chili

Lemon Ginger Sauce for Oysters

A bright and refreshing 2-minute sauce for raw oysters made with fresh lemon juice, extra-virgin olive oil, grated ginger, and red chili. The sauce adds citrusy flavor and gentle heat without overpowering the oysters.
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Servings: 6 oysters
Course: Appetizer, Sauce
Cuisine: International
Calories: 14
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon finely chopped red chili pepper
  • 1 small pinch of salt or to taste

Method
 

  1. Prepare the chili. Remove the seeds and inner membranes from the red chili for a milder sauce. Finely chop the pepper.
  2. Combine the ingredients. Add the olive oil, lemon juice, grated ginger, chopped chili, and a small pinch of salt to a bowl.
  3. Whisk the sauce. Whisk until all the ingredients are well combined.
  4. Serve. Spoon approximately ½ teaspoon of sauce over each freshly shucked oyster. Serve immediately.

Notes

  • Use fresh lemon juice rather than bottled juice.
  • Choose a mild, fruity extra-virgin olive oil that will not overpower the oysters.
  • Add salt carefully because raw oysters are naturally briny.
  • For a spicier sauce, leave some chili seeds in the pepper.
  • The recipe can be doubled for 12 oysters.
  • Store the sauce covered in the refrigerator for up to 24 hours. Whisk well before serving.