European Oyster Sauce
In 19th century French and English cooking, "oyster sauce" referred to a variant of sauce blanche flavoured with oysters, using a base of milk and melted butter rather than purely reducing the oysters by cooking. The white sauce version was moistened with cream whereas in, brown oyster sauce, the cream was replaced with gravy. Common recipes using the sauce included "Steak and oyster sauce", documented as early as 1806, and "Cod and oyster sauce". This sauce was still being eaten in Australia in the 1970s.
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—Geoffrey Chaucer (1340?–1400)