Recipes Nugget Markets Signature Recipes
Brown Oyster Gravy
- Prep time
- 25 minutes PT25M
- Cook time
- 45 minutes PT45M
- Yield
- 6 servings
- Difficulty
Brown Oyster Gravy is a Southern inspiration, bringing to mind the flavors of the Carolinas. This gravy is wonderful served throughout the year as it’s great for casual get-togethers or holiday dinners alike. Serve it with a bourbon-marinated pork tenderloin, beef filet mignon, or your favored entrée.
Ingredients
- 18 medium oysters, shucked, divided
- ¼ cup plus 1 tablespoon vegetable oil, divided
- 1 cup clam juice
- 1 cup beef broth
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon fresh rosemary, minced
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
- ¼ cup yellow cornmeal
- 2 tablespoons unsalted butter, cold
Preparation
Chop 12 oysters coarse, reserving their natural juices.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chopped oyster and cook for 1 minute. Gradually whisk in the clam juice and reserved oyster liquid and continue cooking until the sauce is reduced by half, about 5–7 minutes.
Add beef broth and herbs, then simmer for 10 minutes. Taste gravy and season accordingly with salt and pepper. Keep sauce warm in a hot water bath tureen until ready for use.
Half an hour before serving, dredge remaining oysters in cornmeal. Heat ¼ cup oil in a small skillet until it reaches 350°F. Lightly fry oysters for 1 minute, until just golden brown. Remove from oil promptly and keep warm in a 200°F oven.
About 10 minutes before serving, bring oyster gravy back to a low rolling boil. Whisk in cold butter pieces until incorporated.
To serve, ladle 2–3 ounces gravy onto each plate and garnish with a fried oyster. Assemble remaining components of entrée onto plate and serve immediately.