Ingredient List Print Recipe
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 2 cups whole milk
- 2 tablespoons XO sauce
- Juice of one lemon
- Salt to taste
- 2 teaspoon sherry
- 4 East Coast oysters, shucked reserved with liquor
- 1/4 cup charred scallion tops
- 2 tablespoons minced chives
- 1 tablespoon minced parsley
A Sustainable Option
By Jamie Malone
I like to make this oyster gravy and serve it with our sourdough bread for dipping. It is also excellent over white fish, such as halibut.
Combine XO Sauce and milk in a sauce pot over medium heat. Bring to a simmer, turn heat off and allow it to sit for one hour.
In a medium sauce pot, melt the butter and stir in flour, cook for about 3 minutes.
Pour XO milk mixture into your butter and flour mixture, whisking to combine. Bring to a simmer and continue whisking until the sauce thickens.
Stir in sherry and allow this to cook for another minute. Turn heat to low. Season with salt and lemon juice.
Stir in oysters and allow to gently poach.
Stir in scallion tops and herbs. Serve with sourdough bread for dipping, or over white fish.
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