Try this Oyster Sauce recipe, or contribute your own.
Suggest a better descriptionSaute the green onions in butter until theyre soft then add oysters, oyster water, thyme, oregano, basil and garlic. Stir gently. Make a roux from the butter and flour and add to the above mixture. Simmer this sauce for 5 minutes and then remove it from fire. Add the cream to the sauce and keep the mixture warm. Season with salt and pepper to taste. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commanders Palace Restaurant, New Orleans
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 390 | ||
Calories from Fat: 341 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 50 % | |
Saturated Fat 23.3g | 116 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 826mg | 28 % | |
Potassium 147.3mg | 4 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.6g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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