White Oyster Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of oysters in a thickened cream base flavoured with cayenne pepper and anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: White Oyster Sauce.
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This is a classic recipe for a Victorian version of White Oyster Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 43.—WHITE OYSTER SAUCE.
First, scald, and beard the oysters, and save their liquor; next, knead two ounces of butter with one ounce of flour in a stewpan; add the liquor, a gill of cream or milk, a little nutmeg, cayenne, anchovy, and lemon juice; stir over the fire until the sauce boils, then add the oysters, and serve hot.
Modern Redaction
Ingredients:
1l oysters
140ml water
1/4 tsp salt
60g butter
30g plain flour
140ml cream (or milk)
freshly-grated nutmeg, to taste
cayenne pepper, to taste
1 tsp anchovy essence
1 tbsp lemon juice
Method:
Scrub and de-beard the oysters then add to a pan along with the water and salt. Bring to a boil, cover and scald for about 3 minutes. Drain and reserve the liquor then open the oysters and remove the flesh (reserve any liquid).
Mix together the butter and flour until smooth, add to a pan then beat in the cream, nutmeg, cayenne pepper, anchovy essence and lemon juice. Bring the sauce to a boil and cook until slightly thickened then add the oyster cooking liquor and return to a boil. Stir in the oyster meat and serve hot.
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