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3 tbs butter 1/4 cup chopped green onion
3 tbs flour 1 quart milk (or half/half)
1 pint oysters and juice salt, pepper, red pepper to taste
Melt butter and stir in flour to make a blond butter roux. (Do not brown the roux.) Add milk slowly, stirring constantly. Add green onion and seasonings to taste and heat through over low-med heat. Do not boil. In a separate saucepan, bring oysters to a boil in their juice, until oysters start to curl. Remove from heat and carefully add to milk mixture. Heat mixture well and serve immediately.