Champagne Oysters


  1. In a sauté pan, cook the shallots with the butter until transparent but not brown.
  2. Add the flour and stir well until cooked, forming a light roux.
  3. Add the champagne or wine and strained oyster liquid, whisking to prevent lumps and cooking until reduced (4 to 6 minutes). \
  4. Gradually stir in the cream and simmer until the sauce reduces and thickens sufficiently.
  5. Season to taste with cayenne or Tabasco (it probably won't need salt. Use paprika if cayenne is too hot).
  6. When you are ready to serve, place 6 oysters in a Martini glass and put a spoonful of the hot sauce over each cold oyster.
  7. Garnish with parsley.


  • 1 glass champagne, (or white wine)
  • 1 1/2 tbsp flour, all-purpose
  • 2 tbsp Nature's Best Dairy® Butter
  • 1 1/4 cups Nature's Best Dairy® Cream, Heavy Whipping
  • 24 oyster(s), (1 pint, reserve oyster liquid)
  • Peak Fresh Produce® Parsley, Fresh, to taste (chopped)
  • 3 Peak Fresh Produce® Shallot(s), (finely chopped)
  • Roma® Cayenne Pepper, to taste (or hot sauce)