Oysters with Crémant d'Alsace Sabayon | Taste France Magazine
This festive side dish pairs perfectly with a glass of Crémant d'Alsace!
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Cooking tools:
- Oyster knife
- Double boiler
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Paper towel
- Plate
- Aluminum foil
- Oven
- Stove
Ingredients
- 25 cl Crémant d'Alsace PDO
- x 12.00 Marennes-Oléron oysters PGI
- x 0.25 Traditional Shallots
- x 3.00 eggs
- 80 g Charentes-Poitou Butter PDO
- Pinch of pepper
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