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Baked Oysters With Braised Leeks And Tasso Hollandaise

  • Yield: 4 appetizer.


  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoons minced garlic
  • 2 cup julienned leeks, bottom part only
  • 1/2 cup dry white wine
  • Salt and pepper
  • Tasso Hollandaise:
  • 1 cup julienned tasso, rendered, reserving the fat
  • 3 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 stick unsalted butter, melted
  • Salt and white pepper
  • 1 dozen raw shucked oysters, reserving their shell
  • 1 cup bread crumbs
  • 1 tablespoon creole seasoning


  • For braised leeks: Preheat oven to 450 degrees.
  • Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper.
  • For the Hollandaise:
  • Fill the bottom of a double boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. For the oysters: combine the bread crumbs and creole seasoning together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden brown, about 2 to 3 minutes.
  • Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.