Red Oyster Sauce
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
- 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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