Oysters with Champagne Sauce

Janna: Oysters are one of the most well known aphrodisiacs, that’s why it was a must to include an oyster recipe or two on Valentine’s Day! These are pretty simple to make, and so delicious! Instead of champagne, Sarah recommends Gruet sparkling wine, it’s from New Mexico and is quite delicious and so is the price! You can find it for about $15.00 a bottle. The sparkling wine also goes perfectly with this recipe!

This is a recipe is from Sarah Goedhart, we hope you enjoy!!


1/2 cup champagne or sparkling wine
1 shallot, finely chopped
1/2 cup heavy cream
Freshly ground white pepper
Rock salt to serve
12 oysters, such as wild Pacific
Fresh chives, chopped
Tabasco sauce


Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.

Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Add a dash of hot sauce to each oyster. Pour the cream mixture evenly among the oysters. Cook under broiler for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives and serve.


1 thought on “Oysters with Champagne Sauce

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