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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 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.
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