Oyster Sauce Recipe
Ingredients
| Milk | 1/2 Pint | |
| Water | 1/4 Pint | |
| Carrot | 1/2 | |
| 1 slice of onion few peppercorns parsley sprig | ||
| Bay leaf | 1 Small | |
| Butter | 1 Ounce | |
| Flour | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt, pepper | ||
| 1 bottle or can of oysters | ||
| Heavy cream | 4 Tablespoon | |
Directions
Place milk, water, diced carrot, onion slice, peppercorns, parsley and bayleaf in saucepan.
Bring to boil; reduce heat, simmer very slowly, uncovered, 5 minutes.
Strain, reserve stock.
Melt butter in saucepan, stir in flour, cook 1 minute, remove from heat.
Gradually add strained stock.
Return to heat, simmer until smooth and thickened, stirring constantly.
Add lemon juice, season to taste.
Add drained, chopped oysters, simmer very slowly further 5 minutes.
Stir in cream.
Reheat gently, do not boil.
Bring to boil; reduce heat, simmer very slowly, uncovered, 5 minutes.
Strain, reserve stock.
Melt butter in saucepan, stir in flour, cook 1 minute, remove from heat.
Gradually add strained stock.
Return to heat, simmer until smooth and thickened, stirring constantly.
Add lemon juice, season to taste.
Add drained, chopped oysters, simmer very slowly further 5 minutes.
Stir in cream.
Reheat gently, do not boil.
Chef
