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Nutrition Facts
Serving Size 1 (265g) Recipe makes 4 servings
Calories 208
Calories from Fat 140		(67%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 9.2g	46%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 131mg		5%
Potassium 163mg		4%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 0.7g	2%
	Sugars 1.2g
Protein 6.7g		13%
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Oyster Sauce

Recipe #383905 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: daisygrl64
Aug 3, 2009

This sauce can be can be served over a variety of dishes, especially fish to impress your guests. It is also used for "Filet of Flounder With Oyster Sauce" Or serve over hot cooked pasta and serve as a side. Preparation Time does not include refrigerating oysters for 8 hours. Pol Martin Cookbook

SERVES 4 -6 (change servings and units)

Ingredients

1 cup shucked oyster, with their juices
2 1/2 cups cold water
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon ground basil
1 garlic clove, blanched peeled and pureed
3 tablespoons butter
1 onion, chopped
3 tablespoons flour
1/4 cup heavy cream
1 pinch nutmeg
1 pinch cayenne pepper
salt, to taste

Directions

1
pour oyters with their juices in a bowl. pour in cold water and refrigerate 8 hours.
2
drain oysters and pour liquid into small saucepan, reserving oysters. bring to a gentle boil, cook 3 to 4 minutes over low heat.
3
mix peppers and basil with garlic, set aside.
4
heat butter in second saucepan or cast iron pan. add onion and cook for 4 minutes over low heat. add flour mixture and mix and cook for 2 minute over low heat.
5
gradually incorporate liquid from oysters, whisking constantly. add spice mixture and heavy cream. mix well and cook 12 minutes over low heat, stirring frequently. the sauce should become quite thick. if desired, place oysters in sauce and simmer 3 minutes.
6
serve with variety of dishes.