OYSTERs with TRUFF HOLLANDAISE

Hollandaise isn’t just for eggs. We pair the delicious French sauce with oysters for a mouthwatering appetizer!

This already elegant hors d'oeuvre is taken to the next level with our TRUFF-infused Hollandaise. Featuring a touch of our Original Hot Sauce and standard hollandaise ingredients, a dollop of this spicy sauce perfectly complements the fresh oyster flavor. Serve at your next cocktail party and expect some serious praise.

Instructions

Preheat oven to 400°F.
Bake oysters for 5-10 minutes or until the shells have opened.
Remove from the oven and set aside to cool for 2-3 minutes.
Shuck the oysters removing the top shells and loosen the meat within the bottom shell.
Set the shucked oysters aside while you make the hollandaise.
Fill a saucepan 1/4 of the way full with water and bring to a low simmer.
Place egg yolks in a metal bowl and whisk until fluffy.
Place the bowl on top of the saucepan, being careful to not let the bottom of the bowl touch the simmering water.
While whisking vigorously, pour a thin stream of melted butter into the egg yolks.
Once all the butter has been whisked into the yolks and the sauce has thickened, remove from the heat.
Season the hollandaise sauce with lemon juice and TRUFF Original Hot Sauce.
Season to taste with salt and pepper.
Spoon hollandaise sauce over the shucked oysters, filling the bottom shell with sauce.
Garnish with chopped parsley and additional TRUFF Original Hot Sauce.