Oyster Sauce

1. 1

   Place oysters in a medium-size heavy saucepan; parboil in oyster liquor 3 minutes or until oysters become plump and edges begin to curl. Remove oysters from liquor, and set aside to drain on paper towels. Pour oyster liquor into a 2-cup glass measure; add milk to equal 2 cups. Set aside.

2. 2

   Melt butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved oyster liquor mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, reserved oysters, parsley, and onion. Serve sauce hot with baked fish.

* Per serving · 4 servings · Values may vary.

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