Oysters in Champagne Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

In this variation on hollandaise sauce, oyster liquid is whisked in with the egg yolks, adding extra flavor to the luxurious, buttery sauce.


  • 24 oysters
  • ¾ cup/180 g butter
  • 1 ½


  1. Open the oysters and shuck them into a bowl (see Opening oysters) with their juice. Scrub the shells clean and set them flat on four individual ovenproof plates filled with rock salt to stop them from tilting. Drain the oysters, reserving the juice, and set them on the shells.

  2. For the sauce: melt the butter an