Roasted Onion and Smoked Chile Oyster Sauce

1. 1

   Start by caramelizing the onions; place the onions in a skillet over medium heat with 1 tablespoon of the oil.

2. 2

   Saute, stirring occasionally, until the onions turn a rich, deep golden brown, about 30 minutes.

3. 3

   Next in a 1-quart or larger saucepan on medium heat, saute the shallots in the remaining 1 tablespoon oil, until translucent and the edges begin to brown.

4. 4

   Mince the caramelized onions and to the shallots, along with the wine and vinegar.

5. 5

   Reduce the liquid until syrupy and almost gone.

6. 6

   Add in the cream and chipotle, and reduce the liquid until thickened, by half.

7. 7

   Add in the lemon juice and salt and pepper to taste.

8. 8

   Turn down the heat to the lowest setting and stir in the cold butter a little at a time until melted, then add more butter.

9. 9

   Repeat until all of the butter has been incorporated.

10. 10

    Turn off the heat (you do not want this mixture to come to a boil once the butter has been added) and recheck for salt and pepper.

11. 11

    Keep the sauce in a warm place until ready to serve or store in the refrigerator for up to 2 weeks.

12. 12

    To reheat, warm a couple tablespoons of cream in a small saucepan over low heat, and stir in the cold sauce a little bit at a time until completely incorporated (do not boil).

13. 13

    Serve with fresh oysters.

* Per serving · 4 servings · Values may vary.