oyster and pink salt
50 min

Oysters with Crémant d'Alsace Sabayon

This festive side dish pairs perfectly with a glass of Crémant d'Alsace! 

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Ingredients For

  • FR_Cremant_Alsace
    Wine and spirits
    Crémant d'Alsace PDO
    25 cl See the article
  • 0.25 shallots
  • x 3
  • 80 gr
  • Huitres
    Sea food
    Marennes-Oléron oysters PGI
    x 12 See the article

Bring the butter to room temperature. Shuck the oysters. Pour the oyster juice into a bowl. 

  • © Nathalie Carnet Studio Sucré Salé

    Chop the shallots. 

    In a pot, add the oyster juice, Crémant, chopped shallots, and pepper. Heat and reduce the sauce by half. 

    oyster and butter
  • © Nathalie Carnet Studio Sucré Salé

    Dip the oysters in the sauce for 30 seconds, then set them on a paper towel to dry. 

    Prepare a double boiler: heat water in a large pot, then set the pot with the sauce on top. Add the egg yolks to the sauce and beat them until they form soft peaks over low heat. Once the sabayon has become frothy, add the softened butter little by little while continuing to whisk the mixture. Set aside. 

    oyster and eggs
  • © Nathalie Carnet Studio Sucré Salé

    Put the oysters back in their shells. Place them on a plate covered with crumpled aluminum foil. Cover them with the sabayon.  

    oyster and cremant
  • © Nathalie Carnet Studio Sucré Salé

    Brown them for 2 minutes under the oven grill. Make sure the sabayon does not burn. Serve immediately with a glass of chilled Crémant d'Alsace (7-8°C) . 

    Buckwheat Flour
    Buckwheat Flour
    Tahitian Vanilla
    Tahitian Vanilla
    See Recipe