Skill level

Average: 5 (2 votes)


  • 1 piece leek, about 10cm long
  • 50ml white wine
  • 1 tbsp vegetable oil
  • 2 pinches sugar
  • salt and pepper
  • 2 egg yolks
  • 1 sachet saffron threads (0.1 g)
  • 2 tbsp crème fraéche
  • ½ tbsp (approx) lemon juice
  • 12 oysters

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Trim and wash the leek and shred finely lengthwise. Put the wine into a small pan and bring to the boil. Add the leek, cover and cook for about 1/2 minute, then take out of the pan. Mix the oil with 1 tbsp of the wine from the pan, 1 pinch of sugar and a little salt and pepper. Stir in the leeks.

Put the egg yolks into a metal bowl with 1 pinch of sugar, 2-3 tbsp of the wine from the leek pan and the saffron and beat over a bain-marie until pale and creamy. Stir in the crème fraéche. Season the saffron sabayon with salt and pepper and add lemon juice to taste.

Carefully open the oysters with an oyster knife and place on a platter of crushed ice – so that they will keep nice and fresh. Put a little of the sabayon and a little shredded leek on each oyster.