Smoked Oyster Dip with Mustard + Smoked Oyster Aioli

Name: Smoked Oyster Dip with Mustard + Smoked Oyster Aioli
Ingredients: 2 4-oz jars Hog Island smoked oysters, roughly chopped, oil drained and reserved; 1 tbsp minced shallot; 1 tsp fresh thyme, minced; 2 tbsp fresh parsley, minced; ½ tsp dry mustard powder (such as Coleman’s); 1 tsp tabasco; ½ tsp fish sauce; 1 tbsp whole grain mustard; ½ cup sour cream; 1 recipe smoked oyster aioli (recipe below); 2 egg yolks, room temperature; 2 cloves garlic, microplaned; 1 tsp worcestershire sauce; 1 tsp dijon mustard; Reserved oil from smoked oysters, plus additional neutral oil to total 1 cup; 1 tbsp fresh lemon juice, plus more for finishing; Sea salt, to taste; Freshly ground black pepper, to taste

hogislandoysters.com

Smoky, savory, and seriously craveable. Created by Hog Island Culinary Director Chef Lauren Kiino, this dip is a guaranteed crowd-pleaser.

View full recipe on hogislandoysters.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at hogislandoysters.com.

Share this recipe:

Cooking tools:

Immersion blender
Microplane
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Spoon
Serving bowl

Ingredients

2 4-oz jars Hog Island smoked oysters, roughly chopped, oil drained and reserved
1 tbsp minced shallot
1 tsp fresh thyme, minced
2 tbsp fresh parsley, minced
½ tsp dry mustard powder (such as Coleman’s)
1 tsp tabasco
½ tsp fish sauce
1 tbsp whole grain mustard
½ cup sour cream
1 recipe smoked oyster aioli (recipe below)
2 egg yolks, room temperature
2 cloves garlic, microplaned
1 tsp worcestershire sauce
1 tsp dijon mustard
Reserved oil from smoked oysters, plus additional neutral oil to total 1 cup
1 tbsp fresh lemon juice, plus more for finishing
Sea salt, to taste
Freshly ground black pepper, to taste