Oyster Sauce

The sauce base (without oysters) can be made up to 1 day ahead. Prepare through step 4, cool completely, and refrigerate in an airtight container. Reheat gently over low heat, whisking constantly, then add freshly poached oysters just before serving.

Store completed sauce with oysters in an airtight container in the refrigerator for up to 2 days. Reheat very gently over low heat, stirring constantly, until just warmed through (do not boil or oysters will become rubbery). The sauce may separate slightly upon reheating; whisk vigorously to re-emulsify.