Oyster sauce

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter
⅛ cup Onions, green, chopped
8 ounces Oysters
1½ cup Oyster water
½ teaspoon Thyme
½ teaspoon Oregano
½ teaspoon Basil
1 each Garlic clove
2 tablespoons Butter
2 tablespoons Flour
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

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