Ballymaloe Oysters with Champagne Sauce
The sauce is also excellent with baked fish, e.g. turbot, black sole and brill.
SERVES
2
PEOPLE
COOKING TIME
30
MINUTES
Ingredients
8 rock or Japanese oysters
Champagne sauce
quarter bottle of Champagne or sparkling white wine
12g (1/2 oz) finely chopped shallot
2 large egg yolks
110g (4oz) of butter
150ml (5fl oz) whipped double cream
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