Oyster Sauce
A classic creamy oyster sauce made with fresh oysters, their liquor, butter, flour, lemon juice, and cream. Perfect for serving with fish or seafood dishes.
Ingredients
- 12 oysters Fresh oysters, shucked (About 1 pint)
- 2 tablespoons Butter (For thickening)
- 1 tablespoon All-purpose flour (For thickening)
- 1 tablespoon Fresh lemon juice (To taste)
- 3 tablespoons Heavy cream
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Instructions
- 1Remove the beards (tough muscle) from the oysters. Reserve all the oyster liquor (liquid from the shells).
- 2Place the oysters in a small saucepan with their liquor. Heat gently just until the edges of the oysters begin to curl, about 2-3 minutes. Do not boil.
- 3Strain the oyster liquor through a fine-mesh sieve into a clean bowl, reserving the oysters separately. You should have about 1/2 to 3/4 cup of liquor.
- 4In a clean saucepan, melt the butter over medium heat. Add the flour and whisk together to form a smooth paste. Cook for 1 minute, stirring constantly.
- 5Gradually whisk in the strained oyster liquor. Continue whisking until the sauce is smooth and begins to thicken, about 2-3 minutes.
- 6Squeeze in the lemon juice and stir in the cream. Mix well to combine.
- 7Add the reserved oysters to the sauce. Heat gently over low heat until the sauce is hot throughout, about 2 minutes. Do not allow the sauce to boil or the oysters will become tough. Serve immediately.
