Oysters with Caviar and Blanquette Sabayon

oysters and caviar

Serves 6


18 oysters (triple zero if possible)
50g Beluga caviar
7 egg yolks
25 cl brut Blanquette de Limoux
salt and pepper

Method for the oysters:

preheat the oven to 120 °C

  1. create a filter by placing a small length of muslin over a saucepan, then open the oysters over the filter so that the water they contain is collected in the saucepan without any impurities
  2. keep the oyster flesh in a bowl to one side
  3. thoroughly clean out the oyster shells and then choose 6 of the deepest and prettiest ones
  4. place the 6 shells in a flat dish and put the dish in the oven to warm up the shells
  5. remove the muslin from the saucepan, and heat the water from the oysters on the hob without allowing it to boil
  6. prepare a new dry piece of muslin
  7. using a perforated spoon, plunge each oyster one at a time in the hot water for a maximum of 20 seconds no more - heating them through but not cooking them!
  8. then delicately place the oysters onto the dry muslin to drain
  9. take the dish with the shells out of the oven and place it on a plate warmer
  10. place 3 oysters into each shell

Method for the sabayon:

  1. take the water from the oysters and filter again through another piece of muslin
  2. boil a separate saucepan of water
  3. in a large bowl beat the egg yolks together, and then mix in the water from the oysters little by little
  4. place the bowl over over the saucepan of boiled water, and continue string whilst mixing in the Blanquette little by little until the mixture thickens


Using a ladle, pour the sabayon sauce over each oysters shell then use a teaspoon to add a generous topping of caviar on top of each shell.


Serve with a chilled Picpoul de Pinet white wine (see our wine review) or even replace the Blanquette in the recipe with this wine as it is the perfect match for oysters - both being produced in the same area