3-4 oysters per person
A pinch of pepper
A pinch of ground lovage
2 egg yolks
1 tbsp (15ml) vinegar
1 tbsp (15ml) olive oil
1 tbsp (15ml) wine
1 tsp (5ml) anchovy essence
1 tbsp (15ml) honey (optional)

Open the oyster shells as near as possible to the time of eating. (Your lcal fishmonger can do them for you or may offer advice on how to open them)

They can be served raw or stewed or baked, then covered with the sauce before serving.

Mix the pepper and lovage with the egg yolks.

Add the vinegar, a drop at a time, to make a smooth mixture.

Stir in the olive oil, wine and anchovy essence.

Honey may be added if desired.

Mix all thoroughly together, pour over the oysters and serve.