Oysters & Bacon Soubise

Soubise is a classic French onion-based sauce, and here it gets the luxury treatment: butter, tarragon, chicken broth, and Chablis simmered with onions until translucent, thickened with arrowroot, then enriched with two full pints of heavy cream. Poured over pan-fried oysters and chopped bacon, it creates a dish that’s unashamedly rich.

The oysters cook in the rendered bacon fat, which is the kind of flavor pairing that fine dining and Southern cooking agree on completely. They need just a minute or two until the edges curl, then both the bacon and oysters come out with a slotted spoon so the excess fat stays behind.

Arrowroot instead of flour as the thickener is a deliberate choice. It creates a clearer, glossier sauce than flour-thickened versions, and it doesn’t cloud the Chablis’s golden color. Served over fettuccine or wild rice, with the soubise ladled generously over the top.

Chef Tips

• Cook the oysters just until the edges curl. Overcooked oysters are rubbery and lose their briny sweetness
• Use arrowroot mixed with cold water, not flour. It gives a clearer, silkier sauce
• The soubise can be made ahead and reheated gently. Don’t let it boil after the cream goes in
• Drain the oysters well before cooking. Excess liquor in the pan causes spattering in the hot bacon fat

Variations

• Serve over creamy polenta instead of pasta or wild rice
• Add a pinch of cayenne to the soubise for a hint of heat
• Use scallops instead of oysters for a firmer, sweeter shellfish version