Oyster Vol-Au-Vents Recipe

Name: Oyster Vol-Au-Vents
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 small bay leaf; 2 slices onions, thin slices; 5 black peppercorns; 1 small celery rib, sliced; 30 g butter; 1 1/2 tablespoons plain flour; sea salt, to taste; fresh ground white pepper, to taste; 1 pinch nutmeg; 24 small bottled oysters, drained; 24 small vol-au-vent cases; 1 tablespoon chives, to garnish

Servings: persons

1 cup milk
1 small bay leaf
2 slices onions, thin slices
5 black peppercorns
1 small celery rib, sliced
30 g butter
1 1/2 tablespoons plain flour
sea salt, to taste
fresh ground white pepper, to taste
1 pinch nutmeg
24 small bottled oysters, drained
24 small vol-au-vent cases
1 tablespoon chives, to garnish

1
Pat the oysters dry with paper towels and set aside.
2
Prepare bechamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
3
Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
4
Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
5
Preheat the oven to 200u00b0C.
6
Spoon 1 teaspoon of bechamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra bechamel sauce.
7
Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
8
Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup milk, 1 small bay leaf, 2 slices onions, thin slices, 5 black peppercorns, and more.

Yes, Oyster Vol-Au-Vents falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Vol-Au-Vents

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions