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Oysters in Champagne sauce ~ simply outstanding.
2/3 cup Hollandaise sauce
2 shallots, finely minced
1 cup Champagne
16 oysters, on the half shell
To a basic Hollandaise Sauce add the shallots and champagne.
Spoon a little of the sauce on each oyster, place under the broiler for 1 1/2 minutes just to get them bubbling. Serve immediately!
Guru Spotlight |
Sheri Ann Richerson |