Oysters and Leeks with a Guinness Hollandaise

This next recipe is a very special dish for two –rather more time-consuming to make for more people, unless you have help in the kitchen.


  • 12 fresh oysters
  • 125 g (generous 4 oz) unsalted butter
  • 2 leeks, trimmed, thinly sliced and well rinsed
  • 4-5 tablespoons (double) cream
  • 6 tablespoons Guinness
  • 1 shallot, peeled and chopped
  • 2 free-range egg yolks
  • 1-2 teaspoons lemon juice


Carefully open the oysters, and strain their juice into a small hollandaise saucepan. Put the oysters to one side, and keep the deep shells.

Take 25 g (1 oz) the butter, in it sweat the leeks until soft, then stir in the cream and cook until somewhat reduced,

Cook the oyster juice, Guinness and shallot, and reduce to 2 tablespoons. Put this in a blender together with the egg yolks and lemon juice, then melt the remaining butter, and when very hot, gradually add it, with the motor switched on, to the egg yolks. Alternatively, mix the ‘hollandaise’ in the usual way.

To serve, spoon a little of the leek mixture into each shell, place an oyster on top, and coat with a little of the sauce. Brown lightly under a hot grill.

Alternatively, divide the oysters between two shallow dishes, first spread with leek; then finish off with sauce, and put under the grill for a few minutes.