Ingredients
1 cup mayonnaise (preferably homemade)
½ cup Creole mustard (like Zatarain’s)
2 tbsp. hot sauce (preferably Louisiana style, like Crystal or Trappey’s)
1 tbsp. honey
1 tsp. finely chopped garlic
¹/8 tsp. cayenne
½ tsp. filé powder
¼ cup minced green onion
Preparation
Place ingredients in mixing bowl and whisk until well combined. Transfer to storage container, cover, and refrigerate for up to one week.
The Chef’s Twist Hopkins uses buttermilk rather than beaten eggs under the breading. The tangy element plays off the briny oyster, and the buttermilk has just the right thickness to bind the flour/cornmeal and create a crisp coating without overpowering the oyster.
