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For those that find eating raw freshly shucked Oysters a little intimidating, This recipe for Oysters Mornay is a great compromise. The Mornay sauce is a Bechamel sauce enriched with grated cheese. This versatile sauce is used to coat dishes to be glazed under the grill. Oysters and Mornay sauce, they really do make for a perfect marriage.
50g grated Cheddar cheese
˝ quantity of
Bechamel Sauce requiring
25g Plain Flour
Prepare a half portion of Béchamel Sauce as detailed on our
How to make Béchamel Sauce page.
While still warm, add the grated cheese to the sauce. Stir the sauce until the cheese has melted completely. The Mornay sauce should have a thick and smooth consistency.
Pre-heat your grill oven at 170 degrees.
Line a baking tray with foil. Place some rock salt at the bottom of the tray. This will hold the oysters while cooking.
Place one tablespoon of the Mornay sauce on the top of each oyster.
Put the oysters tray under the grill until the sauce has turned slightly golden.
Enjoy the oysters while warm.
Yield: 24 Oysters
Recipe By Tatiana, Flavoursome Delights
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