Shucked Oysters With Three Sauces

Ingredients

3 ounces fresh horseradish, peeled 

1 teaspoon sugar 

1 teaspoon kosher salt 

1/4 cup distilled white vinegar 

1 cup rice wine vinegar 

1 medium Jalapeno, seeded and diced (3 tablespoons) 

1 teaspoon sugar 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground pepper 

1 cup red wine vinegar 

1 small shallot, minced (1/4 cup) 

1 teaspoon sugar 

1 teaspoon kosher salt 

2 to 3 dozen oysters, rinsed, shucked, and chilled 

Lemon wedges, for serving 

Preparation

Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.

Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.

Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.

Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)