Oyster sauce
4 servings
Ingredients
| Quantity | 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) | ||
Directions
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