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.

Anthony Rosenfeld
Recipe by Cooking Light June 2009

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Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat broiler.

  • 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.

Nutrition Facts

102 calories; fat 3.8g; saturated fat 1g; mono fat 1g; poly fat 1.1g; protein 10.4g; carbohydrates 5.9g; fiber 0g; cholesterol 118mg; iron 5.3mg; sodium 149mg; calcium 17mg.
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