I have been eating raw oysters for close to 60 years and as far as I remember, the standard sauce has been ketchup, hotstuff, horseradish and lemond. I know there are many others, but that particular one seems to be the standard. The question is, how did that come together? Seems like it had to have started back when oysters become popular. Also, I notice that it seems to be the New Orleans preference,In other parts of the country I noticed a different type sauce used on raw oysters. just curious, Thank you.