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Classic Oyster in Champagne Sauce Recipe
Ingredients
- 24 Oysters (with shells)
- 2 cups Rock salt
- 1/2 cup Champagne
- 1/2 cup Oyster juice
- 1 1/2 tbl. Flour
- 1 1/2 tbl. Butter (unsalted)
- 1/4 tsp. celery seed
Method
- Melt the butter and stir in the oyster juices and champagne before cooking for 4 minutes.
- While stirring, add the celery seed and white pepper to the sauce.
- Spread out the rock salt over the base of the broiler.
- Set the oyster shells into the bed of rock salt.
- Place an oyster in each shell and coat each generously in sauce.
- Broil for about 2 minutes.
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