Oysters in Champagne Sauce
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
oysters
|
|
| Sauce | |||
| 1 ½ | tablespoons |
butter, unsalted
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| ½ | cup |
oyster juice
|
* |
| ½ | cup |
champagne
|
*
|
| ¼ | teaspoon |
celery seeds
|
|
| 2 | cups |
rock salt
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
oysters
|
|
| Sauce | |||
| 23 | ml |
butter, unsalted
|
|
| 23 | ml |
all-purpose flour
|
|
| 118 | ml |
oyster juice
|
* |
| 118 | ml |
champagne
|
*
|
| 1.3 | ml |
celery seeds
|
|
| 473 | ml |
rock salt
|
* |
Directions
Measure ½ cup of the strained cooking liquid and reserve.
Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes.
Stir in ½ cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened.
Recipe can be made to this point a few hours ahead.
Heat the broiler with rack set at its highest level.
Stir celery seed and white pepper to taste into the sauce.
Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters.
Nestle reserved shells into salt.
Put each oyster in a shell and thoroughly coat the tops with sauce.
Put under preheated broiler until just golden, about 2 minutes.
