12 SHUCKED AND CHLLED RAW MEDIUM OYSTERS

3 TABLESPOONS
T.G. Lee buttermilk

2 TABLESPOONS
mayonnaise

2 TABLESPOONS
catsup

1/2 TEASPOON
superfine sugar

2 TEASPOONS
cider vinegar

1/4 TEASPOON
dry mustard

LEMON WEDGES

Arrange oysters on their chilled larger shells on two plates, 6 to a serving, with a small dipping bowl in the middle of each plate. Combine T.G. Lee buttermilk, mayonnaise, catsup, sugar, vinegar and mustard; stir well and spoon into dipping bowls.

Serve with lemon wedges.