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Oyster Sauce

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Fish/seafoo Norleans Sauces


  • 3 tb Butter
  • 1/8 c Onions, green, chopped
  • 8 oz Oysters
  • 1 1/2 c Oyster water
  • 1/2 ts Thyme
  • 1/2 ts Oregano
  • 1/2 ts Basil
  • 1 Garlic clove
  • 2 tb Butter
  • 2 tb Flour
  • 1 c Cream, heavy
  • Salt (to taste)
  • Pepper (to taste)


Saute the green onions in butter until they're soft then add oysters, oyster water, thyme, oregano, basil and garlic. Stir gently.
Make a roux from the butter and flour and add to the above mixture. Simmer this sauce for 5 minutes and then remove it from fire.
Add the cream to the sauce and keep the mixture warm. Season with salt and pepper to taste.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at