Raw Oysters – Sous Vide Firmed


Courtesy of Chef Steps 

Serves 2


  • 12 oysters in their shells, very fresh (unopened and smelling of the sea)
  • Champagne Mignonette Sauce, below (or your favorite) for serving


  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. Gently drop the oysters into the water oven and allow them to remain for 7 1/2  minutes for large ones and 5 1/2  minutes for small or medium ones. (Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.)
  3. Immediately transfer the oysters to an ice water bath (half ice, half water) to quick chill.
  4. Keep cold until serving. Serve on ice with Champagne Mignonette Sauce (recipe follows) or your favorite sauce.

Champagne Mignonette Sauce
Makes enough for 12 oysters


  • ¼ cup (60 ml) champagne vinegar
  • ¼ teaspoon (1.25 ml) good balsamic vinegar
  • 1 tablespoon (15 g) minced shallot
  • Freshly cracked black pepper


  1. In a small bowl, whisk together all ingredients
  2. Let sit for several minutes and drizzle over the oysters.
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