Yield: 4 servings
|⅛ cup||Onions, green, chopped|
|1½ cup||Oyster water|
|1 each||Garlic clove|
|1 cup||Cream, heavy|
|Salt (to taste)|
|Pepper (to taste)|
Saute the green onions in butter until they're soft then add oysters, oyster water, thyme, oregano, basil and garlic. Stir gently.
Make a roux from the butter and flour and add to the above mixture. Simmer this sauce for 5 minutes and then remove it from fire.
Add the cream to the sauce and keep the mixture warm. Season with salt and pepper to taste.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans