| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New Orleans |
Sauces, Seafood, Masterchefs, Norleans, Pal |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/8 |
c |
Onions, green, chopped |
| 8 |
oz |
Oysters |
| 1 1/2 |
c |
Oyster water |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1 |
|
Garlic clove |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Cream, heavy |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
INSTRUCTIONS
Saute the green onions in butter until they're soft then add oysters,
oyster water, thyme, oregano, basil and garlic. Stir gently.
Make a roux from the butter and flour and add to the above mixture.
Simmer this sauce for 5 minutes and then remove it from fire.
Add the cream to the sauce and keep the mixture warm. Season with salt
and pepper to taste.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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