Oyster Tarragon Purée

Preparation info
  • Makes

    1 Cup

    • Difficulty


Appears in
Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

This is my version of a sauce they serve at Noma, the #1 restaurant in the world. We add oysters for depth and brininess, and to take the edge off of the tarragon. It’s a complex sauce that could be used with elemental dishes like steak, fish, chicken, or omelettes. I apologize to René Redzepi and his staff, as I’m sure our version doesn’t do justice to Noma’s. Serve with musk-ox tartare, wood sorrel, and junip