Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 tablespoons 30ml Minced shallots

  3. 1 tablespoon 15ml Minced garlic

  4. 2 cups 474ml Julienned leeks, bottom part only

  5. 1/2 cup 118ml Dry white wine Salt - to taste Freshly-ground black pepper - to taste Tasso Hollandaise

  6. 1 cup 237ml Julienned tasso - rendered, reserving the fat

  7. 3 Egg yolks

  8. 2 tablespoons 30ml Fresh lemon juice

  9. 1 Unsalted butter - melted Salt - to taste Freshly-ground white pepper - to taste

  10. 1 packet Raw shucked oysters - shells reserved

  11. 1 cup 146g / 5.1oz Bread crumbs

  12. 1 tablespoon 15ml Bayou Blast - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 450 degrees. For braised leeks: Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper. For the Hollandaise: Fill the bottom of a double-boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. For the oysters, combine the breadcrumbs and Bayou Blast - {Emeril's Creole Seasoning} together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden-brown, about 2 to 3 minutes. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.


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