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1
Heat olive oil in a saute pan.
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2
Add the shallots, garlic, and leeks and saute for 1 to 2 minutes.
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3
Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender.
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4
Season with salt and pepper.
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5
Set aside to cool at room temperature.
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6
Fill the bottom of a double boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling.
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7
Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage.
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8
Combine the butter, and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream.
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9
Season with the salt and pepper and continue whisking until thick.
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10
Remove from the heat and keep warm until ready to serve.
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11
Preheat broiler on high.
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12
Combine the bread crumbs and Essence together in a mixing bowl.
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13
Completely coat each oyster with this mixture.
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14
Place each oyster back in its shell with a small amount of the leek mixture underneath.
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15
Broil until golden brown, about 2 to 3 minutes.
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16
Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.
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17
Sprinkle the rendered tasso pieces all over the platter.
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18
Combine all ingredients thoroughly and store in an airtight jar or container.
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19
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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20
Published by William and Morrow, 1993.
