King Arthur's Oysters
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
melted |
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
sherry
dry |
*
|
| 1 | cup |
steak sauce
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
water
|
|
| 24 | each |
oysters
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
melted |
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
sherry
dry |
*
|
| 237 | ml |
steak sauce
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 45 | ml |
water
|
|
| 24 | each |
oysters
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
In medium saucepan, combine butter, lemon juice, sherry, and steak sauce.
Cook over low heat.
Blend flour and water together.
Slowly stir into sauce being careful not to let boil.
Add oysters to sauce and heat for 1 minute.
Adjust seasonings to taste with salt and pepper.
Transfer to chafing dish to keep warm.
If oysters are to be eaten immediately they can be placed in a shallow baking or serving dish.
