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Oysters Rockefeller from Grand Central Oyster Bar's Sandy Ingber - Recipe Cost

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24 Royal Miyagi oysters on the half shell (substituted for traditional Blue Point oyster recipe)
This is one of the key components of our Oysters Rockefeller, but creamed spinach has been on our menu as a side since Mr. Jerome Brody reopened the restaurant. The only change is that we now make it with vin blanc sauce—and what a difference it makes in flavor!
Vin Blanc Sauce (page TK)
We serve this sauce most often with salmon, but it’s also a great sauce for grouper and red snapper (one of old classics is broiled grouper with Hollandaise sauce and snow peas).
Makes about 2 cups
6 egg yolks
Ingredients Per Serving Qty Common Price Price per Serving
Creamed Spinach 1/4 spinach
$3.99 per pound
$0.75
Serves 4 1/4 serves
n/a
 
1 pound frozen chopped spinach, defrosted 1/4 lb
$1.79 per 10 ounces
$0.72
Pinch of ground nutmeg 1/4 pinch
$7.29 per 1.1 ounces
$0.03
Pinch of kosher salt 1/4 pinch
$2.91 per 16 ounces
$0.00
Hollandaise Sauce 1/4 hollandaise sauce
n/a
 
1 tablespoon dry white wine 3/4 teaspoon
$0.35 per fluid ounce
$0.04
1 1/2 cups clarified butter (page TK) 1/3 cup
$3.99 per 16 ounces
$0.75
2 tablespoons lemon juice 1 1/2 teaspoons
$2.19 per 15 fluid ounces
$0.04
12 dashes Tabasco sauce (or to taste) 3 pinch
$4.79 per 5 fluid ounces
$0.12
1/4 teaspoon kosher salt 0.06 teaspoon
$2.91 per 16 ounces
$0.00
Total per Serving $2.45
Total Recipe $9.80
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