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 Dec 12, 2009
15 min
30 min
45 min