Baked Oysters with Leeks and Tasso Hollandaise

Your Oyster Recipe of the Day: Baked Oysters with Leeks and Tasso Hollandaise. This brunch-perfect recipe comes from Emeril Lagasse (via Eat Sip Trip), so you know there’s going to be a big-flavored twist. In this case, it’s in the hollandaise sauce. In addition to the usual butter used in a hollandaise, Emeril adds the fat rendered from a quarter pound of browned tasso, then folds the tasso into the sauce.

Before baking, each oyster is placed on a mixture of tender, cooked leeks, shallots and garlic and topped with breadcrumbs, butter, and Parmesan. Once they’re out of the oven, the oysters are drizzled with the tasso-enhanced hollandaise.

More Oysters with Tasso

Leave a Comment

Your email address will not be published. Required fields are marked *