Oysters Bordelaise | Saveur
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Ingredients
- 1½ cups vegetable oil
- ½ cups extra-virgin olive oil
- 1 small head garlic, peeled and finely chopped
- 4 scallions, trimmed and finely chopped
- 2 Tbsp. dry sherry
- Salt and freshly ground black pepper
- 2 cups flour
- 1 Tbsp. paprika
- Vegetable oil
- 24 fresh oysters, shucked, shells reserved
- ½ bunch parsley, trimmed and chopped
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