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Oyster Sauce

4 servings

Ingredients

• oysters (as needed)
• lemon zest (a little)
• pepper, crushed (a few grains)
• 1 pcs bay leaf
• bouillon, strong (as needed)
• light roux (a little)
• mace (a little)
• 1 glass wine
• 1 pcs lemon juice
• 1.5 pcs egg yolks
• salt (as needed)

Instructions

1. Boil the beards of the oysters with a little lemon zest, a few grains of coarsely crushed pepper, and a bay leaf in strong bouillon and strain.
2. Stir strong broth into a light roux, season with mace, a glass of wine, and the juice of one lemon.
3. When serving, add the oysters with their briny liquid and any missing salt.
4. Only let the oysters steep; longer cooking will make them tough.
5. Finally, stir in one to two egg yolks to thicken the sauce.

Modernized from a treasured 19th-century German cookbook.