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Brown Butter, Hollandaise & Caviar Oyster Dressing

    Brown Butter, Hollandaise & Caviar Oyster Dressing

    02 Aug 2024 by Wright Brothers Team

    Chef Maxwell's Brown Butter Hollandaise: A rich, nutty sauce with egg yolks, lemon juice, and a dash of Tabasco. 

    • Time 30minutes
    • Serves 4

    Ingredients

    x12 Oysters 

    Brown Butter Hollandaise:

    30g egg yolk

    1 pinch Salt

    1 each Lemon Juice

    10 g Reduction

    1 dash Tabasco

    95 g Brown Butter


    Reduction:

    20 g Red Wine Vinegar

    1 tsp Black peppercorns

    1/2 shallot brunoise

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    Instructions

    1. First brown your butter over low heat until it has a nutty aroma. Leave to the side until it’s needed.  Keep warm, but not hot.
    2. Reduce vinegar, pepper and shallots by half and strain.
    3. Whisk yolk, salt, lemon, reduction & tabasco over a Bain Marie until it cooks and thickens and becomes light and fluffy. Do not scramble the eggs, keep mixing to avoid this.
    4. Slowly whisk in your brown butter adding small amounts of water if it gets too thick. *The desired consistency is to coat the back of a wooden spoon and hold ribbons on itself (not as thick as mayonnaise). 
    5. Grill oysters at 200C for 3-5 minutes just until oysters are firm.
    6. Place dressing and caviar on top and serve.

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