Oyster Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of oysters in a melted butter base made with milk and oyster liquor. The full recipe is presented here and I hope you enjoy this classic British version of: Oyster Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
492. INGREDIENTS.—3 dozen oysters, 1/2 pint of melted butter, made with milk, No. 380.
Mode.—Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient milk to make 1/2 pint altogether, and follow the directions of No. 380. When the melted butter is ready and very smooth, put in the oysters, which should be previously bearded, if you wish the sauce to be really nice. Set it by the side of the fire to get thoroughly hot, but do not allow it to boil, or the oysters will immediately harden. Using cream instead of milk makes this sauce extremely delicious. When liked, add a seasoning of cayenne, or Anchovy Sauce; but, as we have before stated, a plain sauce should be plain, and not be overpowered by highly-flavoured essences; therefore we recommend that the above directions be implicitly followed, and no seasoning added.
Average cost for this quantity, 2s.
Sufficient for 6 persons. Never allow fewer than 6 oysters to 1 person, unless the party is very large.
Seasonable from September to April.
A more economical sauce may be made by using a smaller quantity of oysters, and not bearding them before they are added to the sauce: this may answer the purpose, but we cannot undertake to recommend it as a mode of making this delicious adjunct to fish, &c.
Carefully open the oysters, reserving all their liquor. Strain the liquor into a pan then add the oysters (beard them first) and bring the mixture just to a boil. Immediately take off the heat and turn into a bowl. Strain off the liquid into a measuring jug and add enough milk to make 300ml in total.
Use this liquid to prepare a melted butter sauce according to the recipe (substitute the milk and oyster liquor for the milk). When the melted butter is ready and very smooth, add the oysters then return to a gentle heat and allow to warm through (but do not boil).
