Oyster Sauce: White Wine

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe

  • Portion size 12 servings



Start with a dozen raw oysters.

In saucepan set over medium-high heat, melt butter until foamy; stir in shallots. Add wine; cook until reduced by two-thirds. Spoon over oysters. Sprinkle with salt.

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Appetizers & Snacks

Oyster Sauce: White Wine