re: Char grilled oysters - sauce basting recipe

All the above recipes will work...the only thing I haven't seen posted that I know several folks use but isn't widely known in the recipe books is dry vermouth. Start out with it in your pot as a base and reduce by half before adding butter and the like. Several restaurants use it. If you want a little twist, you can use sweet vermouth. Gives it a different flavor. But still great.