Courtesy of Paula Dean...y'all. (that girl is COUNTRY!)
Paula serves the oysters on the steak with the hollandaise drizzled over the top of it all. It was so fabulous, I will probably double the hollandaise next time.
Ribeyes with Hollandaise, fried oysters, and garlic mashed potatoes.
Hollandaise sauce:
½ stick butter
4 egg yolks, whisked
Tasso ham (lean cut of cured pork with Cajun seasoning), chopped
½ cup heavy cream
Pinch sugar & salt
Juice of 1 large lemon
1 Tbsp white vinegar
Melt butter in double boiler. Add egg yolks, cream, sugar, salt and lemon juice. Whisk until thickened, then add ham. Remove from heat; add vinegar.
**don't be scared of the tasso. I couldn't find any, so I used 4oz of packaged cured pork with some kind of seasoning. Next to the prosciutto in a similar package.
