Oyster Rockefeller

What Goes Well With Our MCC's?

Póngracz Brut Pairing

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Oyster Rockefeller

Serves 4

INGREDIENTS:

24 west coast oysters

60ml Pongracz Brut

30ml freshly squeezed lemon juice

1 shallot or ½ a small brown onion, peeled and finely chopped

Pinch Maldon salt

2 egg yolks

100g butter, cut into cubes

A few sprigs of chives or micro leaves, chopped

METHOD:

  1. Shuck the oysters and refrigerate the oysters in the half shell until needed.
  2. Place the Pongracz Brut, lemon juice and onion in a small saucepan over medium heat. Season with Maldon salt, bring to the boil and simmer for 3-5minutes until reduced to 2 tbsp. Strain the warm mixture into a clean heatproof bowl, then whisk in the egg yolks.
  3. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and whisk constantly for 10 minutes or until thick.
  4. Use a whisk to incorporate the butter a few pieces at a time. Whisk until all the butter is incorporated.
  5. Serve the oysters drizzled with warm butter sauce, sprinkled with chives or micro leaves.