Warm Oysters with Champagne Sabayon

Warm Oysters with Champagne Sabayon
Photo by Randy Mayor


  • 1/8 teaspoon kosher salt
  • 12 oysters on the half shell
  • ½ teaspoon chopped fresh thyme
  • 1/8 teaspoon freshly ground black pepper
  • ¼ cup dry Champagne or other dry sparkling wine
  • 2 large egg yolks
  • Small thyme sprigs (optional)
  • + 2 more ingredients
    • ½ teaspoon sugar
    • 2 teaspoons finely diced shallots

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 bla...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network