- Prep time
- 25 minutes PT25M
- Cook time
- 45 minutes PT45M
- Gravy for 6
Brown Oyster Gravy is a Southern inspiration, bringing to mind the flavors of the Carolinas. Three stars imply the recipe requires a little more time and concentration, but you will not be disappointed with the results. This gravy is wonderful served throughout the year as it’s great for casual get togethers or holiday dinners. Make an impact on your guests at your next dinner party and serve it with a bourbon marinated pork tenderloin or beef filet mignon.
- 1 ½ dozen medium-sized Pacific oysters, shucked; reserve liquid, and save six of them to fry later
- ¼ cup yellow cornmeal
- 1 tablespoon salad oil plus ¼ cup for later use
- 1 cup clam juice
- 1 cup beef broth (beef/wine demi-glace substitutes well)
- 1 teaspoon fresh thyme, chopped coarse
- ½ teaspoon fresh rosemary, finely minced
- Kosher or sea salt and cracked black pepper to taste
- 2 tablespoons unsalted butter, cold
Chop Pacific oysters coarse; reserve natural juices. Heat 1 tablespoon salad oil in a medium-sized skillet over medium heat. Add minced oyster pieces and cook for 1 minute. Gradually whisk in both the clam juice and the reserved oyster liquid and continue cooking until the sauce is reduced by half its original volume, about 5-7 minutes. Add beef broth and herbs; simmer for an additional 10 minutes. Taste; season with sea salt and freshly cracked black pepper. Keep sauce warm in a hot water bath tureen until ready for use.
30 minutes before serving, dredge oysters in yellow cornmeal. Heat ¼ cup salad oil in a small skillet until it reaches 350°F. Fry oysters lightly for 1 minute until just golden brown. Remove from oil promptly and keep warm in a 200°F oven.
10 minutes before serving, bring oyster gravy back to a low rolling boil. Whisk in cold butter pieces. Ladle 2-3 ounces gravy onto each plate. Garnish each plate with 1 fried oyster. Assemble remaining components of entrée onto plate and serve immediately.
Techniques used in this recipe:
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- dredge: to coat food with a dry ingredient such as flour or bread crumbs.
- mince: to chop into very small pieces.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
- fry: to cook in fat or oil over direct heat.
A flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs.
French. “Half-glaze.” A mixture of equal proportions of brown stock and brown sauce that has been reduced by half. One of the Grand sauces.
A boneless cut of meat, fish, or poultry.
An attractive perennial of the mint family and native to the Mediterranean area. Commercially it is produced in Spain, Portugal, France, and California. When allowed to grow unchecked, the plant takes on many wood-like qualities.
While the stem is edible it is recommended to remove the leaves from the stem prior to cooking, especially if the stem has grown thick and woodish. There is however, a great alternate use for rosemary when it has matured to this state. Take several 6 to 8-inch sprigs, remove the leaves from the lower two-thirds of the stem. Use this sturdy "stick" as a skewer for fish, shellfish, poultry, lamb and vegetables. Season according to your preference then place skewers directly on the grill; the rosemary will naturally flavor the foods with its essence.
Rosemary may be used in a variety of ways - fresh is always best - it is a natural pairing to lamb, beef, pork, poultry, and roasted vegetables. Use as a herb component to hearty soups and stews, jellies, and chutneys.
If used sparingly, it adds a surprising nuance to baked goods, cookies, and sorbets made with lemon or other bright, acidic fruits.