Oysters Rockefeller From Grand Central Oyster Bar'S

Name: Oysters Rockefeller From Grand Central Oyster Bar'S Sandy Ingber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 Royal Miyagi oysters on the half shell (substituted for traditional Blue Point oyster recipe); Creamed Spinach; This is one of the key components of our Oysters Rockefeller, but creamed spinach has been on our menu as a side since Mr. Jerome Brody reopened the restaurant. The only change is that we now make …; Serves 4; 1 pound frozen chopped spinach, defrosted; Vin Blanc Sauce (page TK); Pinch of ground nutmeg; Pinch of kosher salt; Hollandaise Sauce; We serve this sauce most often with salmon, but it's also a great sauce for grouper and red snapper (one of old classics is broiled grouper with Hollandaise sauce and snow peas).; Makes about 2 cups; 6 egg yolks; 1 tablespoon dry white wine; 1 1/2 cups clarified butter (page TK); 2 tablespoons lemon juice; 12 dashes Tabasco sauce (or to taste); 1/4 teaspoon kosher salt

Servings: persons

24 Royal Miyagi oysters on the half shell (substituted for traditional Blue Point oyster recipe)
Creamed Spinach
This is one of the key components of our Oysters Rockefeller, but creamed spinach has been on our menu as a side since Mr. Jerome Brody reopened the restaurant. The only change is that we now make it with vin blanc sauce-and what a difference it makes in flavor!
Serves 4
1 pound frozen chopped spinach, defrosted
Vin Blanc Sauce (page TK)
Pinch of ground nutmeg
Pinch of kosher salt
Hollandaise Sauce
We serve this sauce most often with salmon, but it's also a great sauce for grouper and red snapper (one of old classics is broiled grouper with Hollandaise sauce and snow peas).
Makes about 2 cups
6 egg yolks
1 tablespoon dry white wine
1 1/2 cups clarified butter (page TK)
2 tablespoons lemon juice
12 dashes Tabasco sauce (or to taste)
1/4 teaspoon kosher salt

1
Position an oven rack in the top position and heat the broiler. Remove the oysters from their shells.
2
Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You'll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes.
3
Using tongs, divide the oysters among 4 dinner plates and serve.
4
Creamed Spinach
5
Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
6
Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.
7
Hollandaise Sauce
8
Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
9
Set the bowl on the counter-on a damp kitchen towel to keep it steady-and whisk in the butter in a very slow, steady stream. Don't add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt.
10
Keep the sauce warm until you're ready to serve it.

853

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 24 Royal Miyagi oysters on the half shell (substituted for traditional Blue Point oyster recipe), Creamed Spinach, This is one of the key components of our Oysters Rockefeller, but creamed spinach has been on our menu as a side since Mr. Jerome Brody reopened the restaurant. The only change is that we now make it with vin blanc sauce-and what a difference it makes in flavor!, Serves 4, and more.

Yes, Oysters Rockefeller From Grand Central Oyster Bar'S Sandy Ingber 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!

Oysters Rockefeller From Grand Central Oyster Bar'S Sandy Ingber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions