Oysters in Beurre Noisette

12 servings Prep: 5 m Cook: 10 m Total: 15 m Intermediate
5.0/5 (2)
Oysters in Beurre Noisette
The quick cooking takes the edge off the oyster texture that bothers some people. Fresh oysters are sautéed in nutty brown butter (’noisette’ means ‘hazelnut’ in French) with lemon juice, white wine, and Worcestershire sauce for an elegant Louisiana-style appetizer that lets the briny oysters shine through.

Ingredients

12 servings
  • 2 tbsp butter (1/4 stick)
  • 1 dozen oysters, washed and patted dry
  • 1 tbsp lemon juice
  • 2 ounces white wine
  • Black pepper to taste
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce (me, I'm all about chipotle peppers these days)

Step-by-Step Instructions

  1. Heat butter in skillet over medium/high heat until it foams and then starts to brown, swirling it around to keep any one area from getting too hot. When it’s a nice amber color and is smelling nutty (brown butter is called beurre noisette - ‘hazelnut butter’ in French), add the oysters.
  2. Sauté them gently in the butter, turning them over after a minute. The oysters should be browned slightly.
  3. Add a splash of lemon juice, a couple splashes of white wine, a couple glugs of Worcestershire, black pepper to taste and a dash or two of hot sauce and swirl around the pan to combine. Cook for a minute to bring back up to temperature, then remove the oysters, simmer the mixture in the pan for a few more minutes to let it reduce and then pour it over the oysters in the serving dish.

Common Problems and Solutions

Q: Why did my butter burn instead of browning?

A: The key is constant movement and medium-high (not high) heat. Swirl the pan continuously and watch carefully - butter can go from perfectly nutty to burnt in seconds. Remove from heat as soon as it reaches a light amber color.

Q: How do I know when the oysters are done?

A: Oysters cook very quickly - just 1 minute per side until slightly browned at the edges. They should still be plump and tender. Overcooking makes them rubbery and tough.

Q: Can I make the sauce ahead?

A: The brown butter sauce can be made ahead and gently reheated, but the oysters must be cooked right before serving for the best texture.

Tips and Techniques

Don’t skip patting the oysters completely dry - moisture will cause the butter to spatter and prevent proper browning. Use a heavy-bottomed skillet for even heat distribution when making the brown butter.

Ingredient Substitutions

  • white wine: dry vermouth or chicken stock
  • fresh oysters: pre-shucked jarred oysters (drained and patted very dry)
  • butter: ghee or clarified butter

Equipment Needed

  • Heavy-bottomed skillet or sauté pan
  • Paper towels for drying oysters

Historical Context

Beurre noisette is a cornerstone of classical French cooking that translates to ‘hazelnut butter’ - named for both its color and its distinctly nutty aroma when butter is cooked until the milk solids caramelize.