Whether you're grilling indoors under the grill or outdoors on the BBQ, this dish is sure to impress with its decadent mornay cheese sauce infused with a hint of bourbon whiskey. Gruyère, a Swiss-style cheese renowned for its exceptional melting qualities, takes centre stage, adding depth and creaminess to each succulent oyster. This recipe should make 18-24, depending on the size of Oysters.
Ingredients
For the sauce:
- 65g Unsalted butter
- 30g Flour
- 80ml Milk
- 100g Freshly grated Gruyère cheese
- 1/2 tsp Fantasea-salt
- 150ml Thick cream
- 1 tsp Dijonaise
- 20ml Bourbon Whiskey
Crumb top:
- 60g Panko bread crumbs
- 20g Grated parmesan
Instructions
- In a saucepan, melt the unsalted butter over medium heat.
- Gradually add the flour, stirring continuously to form a roux.
- Slowly pour in the milk while whisking constantly.
- Stir in the grated Gruyère cheese until melted and fully incorporated.
- Add Fantasea-salt, cream, and Dijonaise, stirring until smooth.
- Pour in the Bourbon Whiskey and mix well. Remove from heat.
- In a bowl, combine panko bread crumbs with grated parmesan. Set aside.
- Shuck the oysters and discard the top shells.
- Place the oysters on a stable grill over medium heat.
- Spoon the prepared sauce over each oyster evenly.
- Sprinkle the crumb topping over the sauce-covered oysters.
- Grill the oysters for 5-7 minutes until the sauce is bubbly and crumbs are golden brown.
- Carefully remove the oysters from the grill using tongs.
- Serve hot as a delicious appetiser or main dish!
