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Sauce

Common Oyster Sauce

A sauce made by simmering oysters in melted butter, optionally flavored with cayenne pepper or anchovy essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 8,184 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Common Oyster Sauce

Ingredients

Directions

Prepare

  1. Remove gills from oysters and prepare them as directed.

  2. Strain the oyster liquor and add it to the melted butter in a saucepan.

  3. Stir the mixture until it boils.

Finish and serve

  1. Add the oysters and heat through without delay.

  2. Serve immediately, adding cayenne or essence of anchovies if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Oyster + buttertop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Oyster + peppertop 22% of all pairs
    Aroma overlaplow
    Mentioned together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Provide the main flavour and tender texture of the sauce.
Melted butter
Adds richness and body, carrying the flavour of the oyster liquor.
Oyster liquor
Supplies concentrated briny flavour and moisture to the sauce.

The step that matters

Add the oysters and heat through without delay. Oysters overcook quickly and turn firm and rubbery when held at heat too long. Adding them last and heating briefly keeps them tender and juicy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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