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Oyster Sauce

Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlButter
1 tablespoon 15mlShallot - minced (large)
1/4 teaspoon 1.3mlSalt - and more to taste
1   Lemon grass - trimmed and slapped in several places with the back of a knife
1   Chili pepper - slashed once or (small)
1 cup 237mlDry white wine
6   Oysters
1 cup 237mlHeavy cream
  Cayenne pepper to taste

Recipe Instructions

1. Combine butter and shallot in a small saucepan, and turn heat to medium. Add about 1A teaspoon salt, and cook for about 5 minutes, until shallot softens.

2. Add lemon grass (cut it into several pieces if necessary to fit into pan) and chili pepper, and cook another minute. Add wine, and turn heat to high. Cook, stirring occasionally, about 5 minutes, or until roughly 2 tablespoons of liquid remain.

3. Shuck oysters over a bowl to catch liquid. Chop fine, and return to bowl with liquid.

4. When wine has reduced sufficiently, add cream, bring to a boil and turn heat to low. Taste and add salt or cayenne if necessary. Stir in the oysters and their liquid, and simmer for 10 seconds. Remove the lemon grass and chili, and serve immediately.

the California Culinary Academy


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