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Oyster Sauce

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  Milk 1⁄2 Pint
  Water 1⁄4 Pint
  Carrot 1⁄2
  Onion slice 1
  Bay leaf 1 Small
  Butter 1 Ounce
  Flour 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Oysters/Or 1 can 1 Bottle (1 l)
  Heavy cream 4 Tablespoon

Place milk, water, diced carrot, onion slice, peppercorns, parsley and bayleaf in saucepan.
Bring to boil; reduce heat, simmer very slowly, uncovered, 5 minutes.
Strain, reserve stock.
Melt butter in saucepan, stir in flour, cook 1 minute, remove from heat.
Gradually add strained stock.
Return to heat, simmer until smooth and thickened, stirring constantly.
Add lemon juice, season to taste.
Add drained, chopped oysters, simmer very slowly further 5 minutes.
Stir in cream.
Reheat gently, do not boil.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1548 Calories from Fat 680

% Daily Value*

Total Fat 77 g117.8%

Saturated Fat 38.1 g190.5%

Trans Fat 0 g

Cholesterol 667.2 mg222.4%

Sodium 1596.9 mg66.5%

Total Carbohydrates 104 g34.8%

Dietary Fiber 4.3 g17.3%

Sugars 20.4 g

Protein 109 g217.4%

Vitamin A 194% Vitamin C 166.1%

Calcium 45.3% Iron 296.7%

*Based on a 2000 Calorie diet

Oyster Sauce Recipe