Serves 2-4 | Prep Time: 20 minutes, Cook Time: 20 minutes
Ingrediants
2-4 large oysters, as required; available
at fish markets
1 cup (250ml) Béarnaise sauce
2-4oz (55g-110g) caviar; available at specialty grocery stores
Béarnaise Sauce
2 egg yolks
salt and pepper to taste
dash of tarragon vinegar
pinch of cayenne pepper
pinch of parsley
1tbsp (15ml) vinegar
6tbsp (90ml) butter
1 shallot
Instructions
1. In a small saucepan, mix egg yolks, seasonings and vinegar and warm over medium-high heat until mixture is reduced by half. Be careful that it does not curdle. Remove from heat when eggs are thickened.
2. Add butter in small spoonfuls, whisking and melting before adding the next to desired consistency. Add salt as required and garnish with chopped shallot.
3. Arrange oysters on plate as desired. Note: raw oysters are best served chilled. When using in a cooked dish, it’s recommend you steam them for a few seconds (or microwave on high for 30 seconds) until the shell opens.
4. Separate oyster shell. Plate caviar as desired and pour Béarnaise sauce over oyster. For the gratiné effect, pass a cooking torch over the sauce until browned.
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