Warm Oysters with Champagne Sabayon

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.

Yield: 6 servings (serving size: 2 oysters and 2 teaspoons sabayon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 3.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.1g
  • Protein: 10.4g
  • Carbohydrate: 5.9g
  • Fiber: 0.0g
  • Cholesterol: 118mg
  • Iron: 5.3mg
  • Sodium: 149mg
  • Calcium: 17mg


  • 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. 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. 2. Preheat broiler.
  3. 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.
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