Warm Oysters with Champagne Sabayon

Warm Oysters with Champagne Sabayon Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
If you've had this trendy dish at a restaurant, you know "sabayon" refers to a simple frothy custard of egg yolks and wine (in this case, Champagne). The saltiness of oysters varies by species; taste one first, then season accordingly.


6 servings (serving size: 2 oysters and 2 teaspoons sabayon)

Recipe from

Cooking Light

Nutritional Information

Calories 102
Fat 3.8 g
Satfat 1 g
Monofat 1 g
Polyfat 1.1 g
Protein 10.4 g
Carbohydrate 5.9 g
Fiber 0.0 g
Cholesterol 118 mg
Iron 5.3 mg
Sodium 149 mg
Calcium 17 mg


1/4 cup dry Champagne or other dry sparkling wine
1/2 teaspoon sugar
2 large egg yolks
2 teaspoons finely diced shallots
1/2 teaspoon chopped fresh thyme
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
12 oysters on the half shell
Small thyme sprigs (optional)


1. Place Champagne, 1/2 teaspoon sugar, and egg yolks in the top of a double boiler; stir with a whisk. Cook over simmering water until thick and mixture reaches 160° (about 5 minutes), stirring constantly with a whisk. Remove from heat. Stir in diced shallots, chopped thyme, kosher salt, and black pepper. Cool slightly.

2. Preheat broiler.

3. Arrange oysters on a jelly-roll pan. Broil 3 minutes or just until edges begin to curl. Top evenly with sabayon. Garnish with thyme sprigs, if desired.

Anthony Rosenfeld,

Cooking Light

June 2009
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