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

More From Cooking Light

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

Ingredients

  • 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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Warm Oysters with Champagne Sabayon Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy