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Ingredients
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Oysters
Béarnaise Sauce
Method
Prepare the Béarnaise Sauce
- 1
Step 1: Make the Reduction
In a small saucepan, combine the shallots, white wine vinegar, dry white wine, and tarragon. Simmer over medium heat until reduced by half. Strain the mixture and set aside to cool.
- 2
Step 2: Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and the cooled reduction. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- 3
Step 3: Add Butter
Slowly pour in the melted butter while whisking until the sauce is smooth and creamy. Season with salt and black pepper to taste. Keep warm.
Prepare the Oysters
- 4
Step 4: Shuck the Oysters
Carefully shuck the oysters and place them on a serving platter with ice.
- 5
Step 5: Add Finger Lime and Moringa
Squeeze the finger lime juice over the oysters and sprinkle with moringa powder.
- 6
Step 6: Serve
Drizzle the warm Béarnaise sauce over the oysters and serve immediately.
