Native oyster smoked paprika Le Gruyère AOP gratin
Item 1 of 1
Here Kerth Gumbs serves fresh briny oysters with a rich Le Gruyère AOP cheese sauce. The sauce is made by whisking clarified butter into egg yolks, for a super rich and creamy topping.
First published in 2024
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Ingredients
Metric
Imperial
Gruyère sauce
- 3 egg yolks
- 50ml of water
- 20ml of white wine vinegar
- 100ml of clarified butter, melted
- 10ml of fish sauce
- 20g of sriracha
- 10ml of lemon juice
- 1 pinch of smoked paprika
- 30g of Gruyère, grated, plus extra for finishing
- 20ml of cream
SAVE RECIPE
Method
1
Whisk together the egg yolks, water and vinegar over a bain Marie until the mixture starts to thicken, about 3 minutes
- 3 egg yolks
- 50ml of water
- 20ml of white wine vinegar
2
Remove from the heat and slowly whisk in the clarified butter. It should be thick enough to coat the back of a spoon
- 100ml of clarified butter, melted
3
Add the remaining ingredients, and stir to combine. Adjust seasoning to taste
- 10ml of fish sauce
- 20g of sriracha
- 10ml of lemon juice
- 1 pinch of smoked paprika
- 30g of Gruyère, grated, plus extra for finishing
- 20ml of cream
4
To serve, shuck the oysters and spoon some of the sauce on top along with a generous grating of Gruyère
5
Place under a hot grill for 2 minutes until golden
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