Oyster Tartare Sauce with Potato Chips

Ingredients

• 1/2 medium carrot
• cut into 1/4-inch dice
• 1 medium red or white turnip
• peeled and cut into 1/4-inch dice
• 5 freshly shucked oysters
• plus 2 tablespoons oyster liquor
• 1/3 cup grapeseed oil
• 2 teaspoons rice vinegar
• 2 tablespoons chopped parsley
• Salt and freshly ground pepper
• Potato chips
• for serving

Instructions

1. Bring a medium saucepan of salted water to a boil.
2. Add the carrot and turnip and simmer over moderately high heat until just tender, 2 minutes.
3. Drain well and let cool.
4. In a blender, puree the oysters with their liquor.
5. With the machine on, slowly pour in the oil and puree.
6. Blend in the vinegar.
7. Scrape the sauce into a bowl.
8. Fold in the carrot, turnip and parsley and season with salt and pepper.
9. Set the bowl over crushed ice and serve the dip with potato chips.