1 (12-ounce) container standard oysters, undrained
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced fresh parsley
1 teaspoon minced onion
How to Make It
Place oysters in a medium-size heavy saucepan; parboil in oyster liquor 3 minutes or until oysters become plump and edges begin to curl. Remove oysters from liquor, and set aside to drain on paper towels. Pour oyster liquor into a 2-cup glass measure; add milk to equal 2 cups. Set aside.
Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved oyster liquor mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, reserved oysters, parsley, and onion. Serve sauce hot with baked fish.
Oxmoor House Homestyle Recipes
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