|Oysters on the half shell||24 (Fresh)|
|Oyster liquid/Clam broth||2⁄3 Cup (10.67 tbs)|
|Champagne/Dry white wine||1⁄2 Cup (8 tbs)|
|Shallots||2 Large, minced to make 2 tablespoons|
|Ground red pepper||1 Pinch|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|For hollandaise sauce|
|Fresh lemon juice||1 Tablespoon|
|Freshly ground white pepper||1⁄2 Teaspoon|
|Unsalted butter||1 Cup (16 tbs) (2 Sticks, Sizzling Hot)|
|Watercress||1 Bunch (100 gm), stems trimmed|
Combine oysters, their liquid or clam broth, Champagne or dry white wine in saucepan over medium heat and cook only until oysters are plumped; do not boil.
Remove oysters with slotted spoon and set aside.
Add shallot and ground red pepper to saucepan and boil until liquid is reduced to 1/2 cup.
Strain out shallot.
Stir in creme fraiche and cook vigorously until mixture measures 1/2 cup.
Set aside this reduction and keep hot for flavoring hollandaise sauce.
For hollandaise sauce: Combine egg yolks, lemon juice, salt and pepper in food processor or blender.
With machine running, drizzle hot butter into yolks.
(Hollandaise will thicken as butter is slowly added.
Reheat butter if it cools.) With machine running, slowly add hot reduction and mix well.
Taste and adjust seasoning (oysters tend to require a generous amount).
Place a few watercress leaves in each oyster shell.
Spoon 1 teaspoon of sauce into bottom.
Top with oyster and spoon additional sauce over oysters.
Broil 6 inches from heat source until sauce is browned, about 3 to 4 minutes, watching carefully to avoid burning.