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Champagne Oysters

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 4
Champagne Oysters

INGREDIENTS

  • 24 oyster(s) (1 pint, reserve oyster liquid)
  • 3 Peak Fresh Produce shallot(s) (finely chopped)
  • 2 tbsp West Creek butter, unsalted
  • 1.5 tbsp flour, all-purpose
  • 1 glass champagne (or white wine)
  • 1.25 cups West Creek cream, whipping
  • Roma cayenne pepper (to taste (or hot sauce)
  • Peak Fresh Produce Parsley, fresh (to taste (chopped)

INSTRUCTIONS

In a sauté pan, cook the shallots with the butter until transparent but not brown. Add the flour and stir well until cooked, forming a light roux. Add the champagne or wine and strained oyster liquid, whisking to prevent lumps and cooking until reduced (4 to 6 minutes). Gradually stir in the cream and simmer until the sauce reduces amd thickens sufficiently. Season to taste with cayenne or Tabasco (it probably won't need salt. Use paprika if cayenne is too hot). When you are ready to serve, place 6 oysters in a Martini glass and put a spoonful of the hot sauce over each cold oyster. Garnish with parsley.