183 Oyster Sauce


Prepare a blond Roux with 20 g ( oz) butter and 15 g (½ oz) flour; mix in 1 dl ( fl oz or ½ U.S. cup) milk and 1 dl ( fl oz or ½ U.S. cup) cream; season with salt, bring to the boil and simmer gently for 10 minutes.

Pass through a fine strainer, season with a little Cayenne and add 12 poached and bearded oysters cut into slices.

This sauce is specially suitable for serving with boiled or poached fish.