Photo by Lynne CalamiaLots of folks douse raw oysters with the same tomatoey stuff they dunk shrimp in. I think this tangy horseradish cream sauce is far more oyster compatible. This recipe first appeared in Season 8 of Good Eats.
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or up to overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 weeks.