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Oyster Sauce

  • 1 pint large oysters
  • 1 Tbsp pepper vinegar
  • Black pepper
  • Salt
  • Drawn butter
Scald the oysters, just enough to plump them. Add pepper vinegar, a little black pepper and salt. Pour into a sufficient amount of drawn butter. Serve.
Submitted by Tess M Dec 12, 2009 15 min 30 min 45 min
Recipe Rascal