Oyster Sauce
- 1 (12-ounce) container standard oysters, undrained
- Milk
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced onion
- Place oysters in a medium-size heavy saucepan; parboil in oyster liquor 3 minutes or until oysters become plump and edges begin to curl. Remove oysters from liquor, and set aside to drain on paper towels. Pour oyster liquor into a 2-cup glass measure; add milk to equal 2 cups. Set aside.
- Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved oyster liquor mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, reserved oysters, parsley, and onion. Serve sauce hot with baked fish.
oysters, milk, butter, allpurpose, salt, pepper, parsley, onion
Taken from www.myrecipes.com/recipe/oyster-sauce-0 (may not work)