Oyster Rockefeller

What Goes Well With Our MCC's?

Póngracz Brut Pairing

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Oyster Rockefeller

Serves 4


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


  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.