Oysters in Brown Sauce


  • 600ml oysters
  • ¼ cup butter
  • ¼ cup flour
  • 1 cup oyster liquor
  • ½ cup milk
  • ½ tsp. salt
  • 1 tsp. anchovy essence
  • 1/8 tsp. pepper
  • Vol-au-vents cases


Parboil and drain oysters, reserve liquor, heat, and strain and set aside for sauce.

Brown butter, add flour and stir until well browned; then add oyster liquor, milk, seasonings and oysters.

Fill vol-au-vents cases with filling and serve.

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