Creamy Oyster Sauce

Ingredients

• 3-4 dozen oysters
• Oyster liquor, strained
• 1 cup milk
• 2.5 oz butter
• 1 tbsp flour
• Optional: 6 raw oysters, pounded and strained

Method

1. 1 Place oysters in a stew-pan with their strained liquor. Heat until oysters plump and begin to boil, then immediately remove from heat.
2. 2 Pour contents through a sieve into a basin to separate oysters from liquor. Rinse the stew-pan with hot water.
3. 3 Return strained liquor to the clean pan with milk and butter. Rub flour into the butter before adding, or whisk in to thicken. Bring to a boil.
4. 4 Strain the sauce through a fine sieve for smoothness, then return to the pan. Keep warm over low heat.
5. 5 Shave the cooked oysters, removing any gristly parts. Cut large oysters in half. Add to the warm sauce just before serving to prevent toughening.