Qualité Hérault

Ingredients (for 10)

• 60 oysters
• 6 egg yolks
• 2 shallots
• 1 lemon
• 500 g butter
• 25cl white wine

Preparation

Open the oysters taking care not to damage them,
Put them upside down on a grid to drain off the water and keep cool,
Peel and chop the shallots and soften them in the butter until they are transparent,
Moisten with white wine and add the juice of a half lemon,
Reduce to 10% of the volume then strain so that only the juice remains, not the shallots,
Put the juice in a pan over a bain-marie at 90°C,

Add the egg yolks and whisk until the mixture is thick,
Then add the butter gradually in small pieces,
Salt and pepper and adjust the sauce with the remaining half lemon.
(Caution, too high a heat can curdle the sauce)

Preheat the oven to Mark 7 (top grill),
Detach the oysters from their shells and put them back again,
Arrange them on an oven tray lined with crumpled foil to hold them in place,
Coat with the sauce.

Put them in the oven for 5-10 minutes until the sauce is golden.

And now it’s ready to eat!