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The starter, French classic

Hot oysters with champagne sabayon

Hot oysters with champagne sabayon are a festive starter for 6, oysters topped with a frothy champagne sabayon and broiled for one minute. They take 40 minutes of active work, the reduction and the leek are made before guests arrive, only the sabayon is whisked at the last minute. Difficulty is medium, about €5.80 per person, and the key is never letting the sabayon boil over the bain-marie.

Oysters barely warmed under a billowy champagne sabayon, a holiday starter that impresses without wrecking your evening.

Hot oysters with champagne sabayon
For
6 people
Work
40 min
Total time
1 h
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€5.80
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Under the broiler, the champagne sabayon puffs and turns golden on top while the oyster underneath stays barely warmed, still briny, still tender. A little fondue of leek cooked in butter under each shell softens the contrast between the sea and the foam, and fresh chives bring a bright note right as you serve.

This is a starter for a holiday table or a dressed up winter dinner, when you want to impress without being stuck in the kitchen as guests walk in. It pairs well with a menu that continues with a braise or roasted poultry, and whatever champagne you used in the sauce makes a fine drink to open the evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 38 min
  4. When it's time to serve 2 steps, 6 min

Right before guests arrive, shuck the oysters, make the champagne reduction, and tuck a little cooked leek under each shell, all of this can sit at room temperature in the kitchen for a bit. Right at serving time, whisk the sabayon over a bain-marie, spoon it over the oysters, broil for one minute, and scatter chives just before bringing the dishes to the table.

The ingredients

6 people

Fish counter

  • Oysters, n°3 18

Pantry

  • Champagne or dry sparkling wine 15 cl
  • Coarse saltoften in the pantry 500 g
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Leek 1
  • Chives 1 bunch

Dairy

  • Liquid cream 15 cl
  • Butter 40 g
  • Egg yolks 3

Allergens Mollusks, Lactose, Eggs

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Shuck the oysters, strain their liquor into a saucepan, and set them on a bed of coarse salt in serving dishes. 20 min

    Keep the oysters in a damp cloth in the fridge until you're ready to shuck them.

  2. Reduce the oyster liquor by half with the minced shallots and champagne, add the cream, and let it thicken slightly. 10 min

    Strain the reduction through a fine sieve so it's smooth.

  3. Gently melt the sliced leek in the butter and spoon a little under each oyster. 8 min

    The leek shields the oyster from the heat and adds a touch of sweetness.

When it's time to serveThe final touches, right in front of your guests.

  1. Whisk the egg yolks with the warm reduction over a bain-marie until you get a frothy sabayon. 5 min

    Don't let the bain-marie water boil, or the eggs could scramble.

  2. Spoon the sabayon over each oyster, broil for 1 minute, and scatter with chives. 1 min

    Watch closely, one minute is enough to brown the top without overcooking the oyster.

Our tips to get it right

  • Pick oysters labeled n°3, meaty enough to hold up under the broiler without shriveling too much.
  • Make the champagne reduction a touch thinner than you want the final sauce, it thickens further once whisked with the egg yolks.
  • Set the oyster dishes flat on their bed of coarse salt before broiling, so the sabayon doesn't slide to one side.

The variations

  • Swap the champagne for a dry white wine if that's what you have, the flavor stays close.
  • For a nonalcoholic version, use a light poultry stock with a splash of lemon juice instead of champagne.
  • To save time, make only the reduction and the leek, then top the oysters with a simple dollop of salted whipped cream instead of a bain-marie sabayon.

What to serve it with

  • A glass of the same champagne to start
  • Roasted poultry or leg of lamb as the main
  • Lightly toasted rye bread

Storage

This starter is eaten right after broiling and doesn't hold once assembled. The champagne reduction and cooked leek keep for 24 hours in the refrigerator in a sealed container if you want to get ahead the day before.

Questions about this recipe

Can I use oysters smaller than n°3?

N°3 oysters are meaty enough to survive the broiler without shrinking too much. Smaller oysters cook faster and can turn rubbery.

What if the sabayon deflates before I serve?

A whisked sabayon settles quickly, that's normal, and it still tastes good even a bit less airy. Whisk it right before topping the oysters so it keeps as much volume as possible.

How do I plate the oysters without a dedicated oyster dish?

A large shallow dish filled with coarse salt works well, the salt keeps the shells steady and holds the heat. Crumpled foil under the shells also does the job.

Can I use heavy cream instead of liquid cream?

Yes, heavy cream makes a slightly denser reduction, just add a spoonful of strained oyster liquor to loosen it back up. The flavor stays very close.

Can hot oysters with champagne sabayon be made ahead?

Partly, the finish happens at the last moment. The recipe needs 40 min of work in total, split up like this, before the guests arrive, 3 steps, when it's time to serve, 2 steps.

How long does it take to make hot oysters with champagne sabayon?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in hot oysters with champagne sabayon?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does hot oysters with champagne sabayon cost?

About €5.80 per person, that's €34.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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