Oysters are often thought of as only an ingredient suitable for appetizers or entrée dishes. Yet treasured by creative chefs are sauces that incorporate oysters as a vital element. Historically these recipes are often French and many created by such chefs as Auguste Escoffier and Fernand Point.
Whether served with other seafood, accenting savory meats or enriching fresh vegetables, oyster based sauces are both flavorful and memorable.
French Oyster Cream Sauce
- ½ oz butter
- ½ carrot, finely diced
- ½ celery stick, finely diced
- 2 spring onions, finely chopped
- 1 bay leaf
- ¼ cup white wine
- ½ cup fish stock
- ½ cup cream
- 1 tsp butter, melted and cooled
- 1 tsp flour
- 18 fresh Taylor oysters, shucked with reserved oyster liquor
- 2 tbsp sour cream
- 1 tsp fresh dill, chopped
- Melt the butter in a small pan.
- Add vegetables and bay leaf.
- Stir for 5 minutes until vegetables are softened but not brown.
- Add wine.
- Simmer for 1 minute.
- Add fish stock and cream.
- Heat but do not boil.
- Reduce heat and simmer for 5 minutes.
- Separately blend melted cool butter and flour together into a paste.
- Add to pan.
- Whisk together until smooth and thickened.
- Add oysters and liquid.
- Add sour cream and dill.
- Salt and pepper to taste