Oysters with Seasoned Béarnaise
Simmer 4T apple cider vinegar and 2T minced shallots and reduce by 75%. Set aside. Over a double boiler on low heat, place four egg yolks and ¼ cup water in stainless steel bowl, and whisk until ribbon consistency forms, being careful not to scramble the eggs. Continue whisking while slowly drizzling in one cup clarified butter. Add shallots, 2T chopped tarragon, and salt and pepper to taste. Set aside.
Place a small dollop of béarnaise atop each oyster. With a kitchen torch, singe until béarnaise caramelizes. Serve immediately. Yields approximately 48 oysters.
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