Oyster Sauce

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Shallot - minced (large)
1/4 teaspoon	1.3ml	Salt - 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	237ml	Dry white wine
6		Oysters
1 cup	237ml	Heavy 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.

Source:
the California Culinary Academy

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