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
Related recipes
- Asparagus with oyster sauce
- Oyster coctail sauce
- Oyster curry
- Oyster orgy with spicy sauce
- Oyster sauce - great chefs
- Oyster sauce chicken (ho yow gei)
- Oyster sauce for baked fish
- Oyster sauce for fillet of sole
- Oyster sauce mushrooms
- Oyster sauce roast pork
- Oyster saute
- Oyster soup
- Oyster stew
- Oysters
- Oysters tsai
- Oysters with two sauces
- Red oyster sauce
- Spicy oyster sauce #1
- Spicy oyster sauce #2
- Sweet and sour oyster