Alive and Cooking

Hollandaise Oysters

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(Serves 2-4)

10 oysters
2 egg yolks
1 tbsp white wine vinegar
250g salt reduced butter, melted
Chopped chives, to garnish


Place the egg yolks and white wine vinegar in a double boiler.

Whisk together until light and fluffy.

Very slowly pour the melted butter into the fluffy mixture whilst whisking vigorously until thickened.

Spoon a tsp of hollandaise sauce onto each oyster.

Pour rock salt onto baking tray and place hollandaise oysters on top.

Garnish with a sprinkle of chives. Place under a hot grill until browned on top.

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