Oysters Rockefeller

1. Combine the ingredients (except for oysters, oyster shells and wine) in a glass bowl and cream with a whisk or blender at medium speed.
2. Shape the sauce into oval patties about 2½ by 2 inches and ½ inch thick by scooping 2 tablespoons of the sauce from the bowl with your fingers and pressing into the palm of your other hand.
3. Place sauce patties on a platter and refrigerate for 30 minutes or until set but not stiff.
4. Preheat the oven to 500°F.
5. Poach oysters in a dry white wine until the edges just begin to curl, about 1 to 2 minutes. Drain and set aside.
6. Place a drained oyster on each oyster shell and set them six to a pan on rock salt.
7. Cover each oyster with a patty of sauce.
8. Bake at 500°F for 15 minutes, until the sauce bubbles and becomes lightly browned on top.
9. Allow to cool 3 to 6 minutes before serving.

Note: This is one of the most sought-after recipes in the world. Roy Guste, Jr., current fifth-generation proprietor of Antoine’s, will still not give out the original Oysters Rockefeller recipe as it’s still prepared at Antoine’s, and it is not included in the Antoine’s Cookbook. (From Malcolm Hébert, San Jose Mercury News.)