Champagne Oysters
24 Oyster(s) (1 pint, reserve oyster liquid) 3 Shallot(s) (finely chopped) 2 tbsp. West Creek butter, unsalted 1.5 tbsp. flour, all-purpose 1 glass champagne (or white wine) 1.25 cups West Creek Whipping Cream Roma cayenne pepper, ground to taste (or hot sauce) West Creek Fresh Parsley, fresh to taste (chopped)
Method: In a sauté pan, cook the shallots with the butter until transparent but not brown. Add the flour and stir well until cooked, forming a light roux. Add the champagne or wine and strained oyster liquid, whisking to prevent lumps and cooking until reduced (4 to 6 minutes). Gradually stir in the cream and simmer until the sauce reduces and thickens sufficiently. Season to taste with cayenne or Tabasco (it probably won't need salt. Use paprika if cayenne is too hot). 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. Garnish with parsley.
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