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Red Oyster Sauce

  • Yield: Makes 1 cup
Red Oyster Sauce

Source: Martha Stewart Living, October 1997


  • 1/4 cup butter
  • 1/2 cup olive oil
  • 1 large garlic clove, minced
  • 1/4 cup sun-dried tomato paste
  • 1/4 teaspoon Thai red curry paste
  • Basil, to add just before serving


  1. Melt butter in a medium saucepan over medium-low heat. Add remaining ingredients, and simmer until butter is brown, about 15 minutes. Serve warm over oysters.

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