Brown Oyster Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of oysters in a brown sauce base flavoured with lemon juice, cayenne pepper and anchovy essence. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Oyster Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Brown Oyster Sauce that's derived from the chef, Charles Elmé Francatelli's 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. 44.—BROWN OYSTER SAUCE.
Prepare the oysters as in the foregoing receipt, boil down their liquor, add half a pint of brown sauce, No. 12; season with a little anchovy, cayenne, and lemon-juice, add the oysters; boil together for a few minutes, and serve hot. Note.—When no brown sauce is ready, use melted butter instead, adding a little browning, No. 76.
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). Pour the oyster liquor into a pan and reduce to about 1 tbsp.
Combine the reduced oyster liquor in a pan with the brown sauce then season with the cayenne pepper and lemon juice. Stir in the anchovy essence and bring to a boil. Add the oyster flesh and serve hot.
An alternative, quick, method to make this sauce is to use melted butter sauce darkened with gravy browning.
The way I read it, this is more of a dish rather than a 'sauce' per se and I tend to put the oyster back in their shells, pour over a spoonful of the sauce, garnish with finely snipped chives and serve as a starter. It's particularly good for occasions such as Christmas, New Year or Chinese New Year
