To make the beurre blanc
1 Bring the chopped shallot, white wine vinegar, white wine, lemon juice and lemon zest to the boil and reduce the heat until the mixture is simmering. Continue to simmer until dry.
2 Reduce the heat to low, and add the cream before bringing back to the boil. Reduce the heat again and gradually whisk in the butter until melted into the mixture.
3 Remove the mixture from the heat and strain it through a fine sieve into a clean saucepan.
4 Season with salt and pepper and stir. Set aside at room temperature until needed (do not refrigerate as the sauce will separate).
To assemble the dish
1 Open the oysters and carefully clean the shells, keeping the bottom shells for serving. Add the beurre blanc into a heavy-bottomed pan and heat over a medium heat.
2 Carefully add the oysters to the pan, and heat for about 30 seconds to 1 minute, taking care not to boil the liquid.
3 Place one oyster in each shell, and add a tablespoon of beurre blanc to each shell, then garnish with seasonal herbs.
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