oyster and pink salt
50 min
Average: 4 (5 votes)

Oysters with Crémant d'Alsace Sabayon

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

Preparation time

30 min

Ingredients For



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. 

© © 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. 

© © 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.  

© © 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) . 

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