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Oyster Butter Sauce

Oyster Butter Sauce

This decadent sauce is delicious with steamed mussels or steamed white-fleshed fish. Serve with chunks of freshly-baked ciabatta and pair with Boschendal Brut NV.




  1. Sweat the onions in 20g of butter.
  2. Once the onions are translucent, add the garlic and fresh thyme.
  3. Sweat for a further minute.
  4. Add the white wine and white wine vinegar.
  5. On a medium heat, reduce the liquid until syrupy in consistency.
  6. Add the fresh fish stock.
  7. Reduce the fish stock rapidly by half.
  8. Pass the sauce through a fine sieve into a heat-proof bowl.
  9. Add the oysters and juice.
  10. Blend till smooth.
  11. Return to a clean saucepan.
  12. Reheat the sauce until hot, but don’t allow to boil.
  13. With a stick blender or fine whisk, beat the remaining butter into the sauce.
  14. Add salt to taste.
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