Photography by Angie Norwood Browne
2 table cider vinegar
3 egg yoks
8 oz warm clarified butter
Simmer some water in a sauce pot. Put the vinegar in a heat proof bowl that fits like a double boiler into the sauce pot. When warm, add the egg yolks and whisk constantly until the egg yolks are creamy, light and tripled in volume. Remove from the heat and gradually add the butter, still whisking constantly until all the butter is emulsified into the yolks. Adjust the flavor with additional lemon juice, salt and pepper.
Saute 2 cups of spinach with some clarified butter, salt and pepper, and lemon juice until the spinach is wilted but not soggy.
Cook oysters on a grill or in the oven until the tops open a little on their own. Remove the tops of the oysters.
Place some warm spinach mixture on the oyster and top with hollandaise sauce
Recipe and Food Styling by Emily Browne