Home › Sauces › Lemon-juice, Salt, and Cayenne

Lemon-juice, Salt, and Cayenne

Put the oysters into a stewpan with their liquor, and bring them to the boil. Strain the liquor into a basin. Remove the beards and the hard parts of the oysters, and cut the soft parts into two pieces. Melt the butter in a stewpan, add the flour, then the oyster liquor, and boil the sauce five minutes. Add the cream, salt, cayenne, lemon-juice, and pieces of oysters.