Guinness sabayon, a delectable hollandaise sauce flavored with Guinness stout, is delicious with oysters. This recipe is an all-Irish adaptation of Oysters Rockefeller that substitutes bacon and cabbage for the usual spinach.

Guinness Sabayon

2 egg yolks
1/2 cup Guinness stout
Dash of fresh lemon juice
Salt and freshly ground pepper to taste
1 cup (2 sticks) unsalted butter, melted
4 outer green cabbage leaves, finely shredded
1 teaspoon canola oil
4 slices traditional Irish bacon or Canadian bacon, chopped
24 oysters in the shell

To make the sabayon: In a double boiler, whisk the egg yolks, Guinness, lemon juice, salt, and pepper together. Place over barely simmering water and whisk for 3 to 5 minutes, or until the sauce begins to thicken. Remove from the heat and gradually drizzle in the melted butter until the sauce is well blended.

Cook the cabbage in salted boiling water for 1 to 2 minutes, or until slightly wilted. Drain and immerse in cold water. Drain again. In a small skillet over medium heat, heat the oil. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain.

Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell and rinse them under cold water. Place the shells on a bed of rock salt in a small sided baking sheet. Divide the cabbage among the shells, put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each. Place under the broiler 4 inches from the heat source and cook for about 3 minutes, or until the sauce is browned and bubbling. Serve immediately.