Tired of just making that chicken for the festive table?
Then why not try these sure-to-be-tasty warm oysters grilled with beurre blanc (a creamy sauce made with butter, onions, and vinegar or lemon juice, usually served with seafood dishes) and caviar dish.
HTA School of Culinary Art has supplied this great recipe that serves about eight people:
Ingredients
Beurre blanc sauce
Four egg yolks
5ml lemon juice
Dash of pepper to taste
200g hot melted unsalted butter
125ml cream
Eight oysters
Method
Place the egg yolks, lemon juice, vinegar and pepper into a cylindrical container and whisk, add cream, correct the seasoning and serve.
Open the oysters and loosen the muscles, season with cayenne pepper, coat with a touch of beurre blanc sauce and grill or use a blow torch to gratin the sauce, top with black caviar and serve.
