1 Tbsp. unsalted butter
Salt and white pepper to taste
24 oysters
1 Tbsp. blond roux
2 Tbsp. diced celery
4 butter chips
2 Tbsp. diced onion
2 Tbsp. diced carrots
Pinch of fresh thyme, rosemary, basil and parsley
2 oz. white wine
2 cups heavy cream
Saute celery, onion and carrots with fresh herbs in butter. Deglaze with white wine. Add oysters and cream. Bring cream to a roll. Reduce for three minutes, then add roux. Finish with butter chips, salt and white pepper to taste.
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