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Oysters In Champagne Sauce

Oysters In Champagne Sauce comes together with Unsalted Butter, Flour, Oyster Juice From Above, Celery Seed Ground, and Rock Salt Or Coarse Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 1 1/2 tbsp
• 1/2 cup
• 1/4 tsp
• 2 cup

Method (preview)

1. 1

   CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or bowl, uncovered, on high for 2 minutes.

2. 2

   Stir in 1/2 cup reserved oyster juices and Champagne and cook, uncovered, on high, stirring twice during cooking, for 4 minutes or until thickened.

3. 3

   Recipe can be made to this point a few hours ahead.

4. 4

   COOKING AND SERVING: Heat the broiler with rack set at its highest level.

5. 5

   Stir celery seed and white pepper to taste into the sauce.

6. 6

   Spread 2 cups of coarse or rock salt in the bottom of a broiler pan to steady oysters.

7. 7

   Recipe from Barbara Kafka, Cook’s Magazine, September/October, 1987.