A DIY raw bar comes together in a snap and is especially tasty with my homemade cocktail sauce. Pair it with some dry white Bordeaux wine and you’ve got yourself a par-tay!
Today’s post is sponsored by Bordeaux Wine and may contain affiliate links. As always, all opinions are 100% my own. This post is intended for those who are of legal drinking age, so please drink responsibly! Thank you for supporting brands that support What The Fork Food Blog ♥
My relationship with my sister is kind of like wine – it gets better with age. We’re 7 years apart in age so she was still in elementary school when I was in high school which means we were not that close when we were kids. Age is not much of a factor now that we’re both grown up (more like “grown up”) but we’re still pretty different. Actually, my sister and I couldn’t be any more opposite.
She’s into clothes and makeup. I like expensive bags and yoga pants.
Her nails are always done with trendy colors. Mine are always in desperate need of a manicure.
She likes painting and writing poetry. I like sports and being sarcastic.
And while I question her choice in guys, I always trust her taste in wine. We have alcohol in common. Also, that’s not as sad as it sounds.
Anyways, she’s 7 years younger than me and knows more about wine than I do since that’s often her go-to drink. When I need a wine recommendation, I always ask her first.
Since we’re talking about recommended wines (????), let’s talk about Bordeaux. Bordeaux Wine recently started a fun series on YouTube called Beyond Bordeaux. Whether you’re a wine lover or a “wine lover”, it’s a great look at the culture of and surrounding wine. It’s actually quite fascinating! Check out their first episode below:
Truth: that episode makes me want to be an oyster farmer.
Truth: it was also the inspiration behind my homemade cocktail sauce and DIY raw bar.
This is such a fun and probably unexpected appetizer/starter idea for your parties during the holiday season or for any get-together you have planned. The cocktail sauce comes together in minutes and it’ll taste better than anything you’d get store-bought.
Making it yourself is also a great way to control the flavor profile. If you like a spicier cocktail sauce, add extra hot sauce or more horseradish for a bigger kick. If you like it not so hot, (ahem, mom)? Use less! Serve the oysters on the half shell with the cocktail sauce and some lemon wedges, horseradish, and hot sauce on the side. Simple, elegant, impressive.
And be sure to pair it with some Bordeaux white wine! I chose a sauvignon (a dry white wine) since that’s what Bordeaux recommends pairing with seafood. You guys will be all that and more when your guests are greeted with a raw bar and French wine. Cheers!
PS If you’ve never had an oyster and are unsure of how to eat it, Bon Appetite offers a great guide of do’s and don’ts. I also followed this guide to help me figure how to get into those shells. Tools I used to open the oysters: a small brush and an oyster knife. I used Simply Heinz ketchup. I find their chili sauce and ketchup to have the best flavor which is why I'm recommending that brand. *Do not use the horseradish cream that's found in the condiments aisle. Use the prepared refrigerated kind.Recipe adapted from Food Network.
Tools I used to open the oysters: a small brush and an oyster knife. I used Simply Heinz ketchup. I find their chili sauce and ketchup to have the best flavor which is why I'm recommending that brand. *Do not use the horseradish cream that's found in the condiments aisle. Use the prepared refrigerated kind.Recipe adapted from Food Network.