Creamy oyster sauce makes a fabulous filling for omelets. The juice from the fresh oysters is called the liquor, and make sure you retain it. This heirloom recipe is fast and easy.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 12 fresh oysters, shucked, liquor retained
- 3 Tablespoons butter
- 1 Tablespoon flour
- 3 Tablespoons cream
- 3 Tablespoons reserved strained oyster liquor
- Salt and pepper to taste
- 8 large eggs
- 1 teaspoon chopped fresh chives
Preparation:
Strain the liquor from the oysters and retain for the sauce. Roughly chop the oysters and set aside.
To make the oyster filling: Heat butter in a 2-quart saucepan and stir in flour until smooth. Cook, stirring constantly, for 1 minute. Whisk in cream, oyster liquor, salt, and pepper. Continue to gently heat until thickened, 2 to 3 minutes. Add chopped oysters, simmer an additional 2 minutes, and keep warm.
Whisk together eggs and chives. Prepare 4 omelets, filling with the oyster sauce, and serve hot.
Yield: 4 servings
To make the oyster filling: Heat butter in a 2-quart saucepan and stir in flour until smooth. Cook, stirring constantly, for 1 minute. Whisk in cream, oyster liquor, salt, and pepper. Continue to gently heat until thickened, 2 to 3 minutes. Add chopped oysters, simmer an additional 2 minutes, and keep warm.
Whisk together eggs and chives. Prepare 4 omelets, filling with the oyster sauce, and serve hot.
Yield: 4 servings
