truff kitchen
Oyster Hollandaise

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.
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