Truffle Bechamel Oysters Recipe

We think oysters are perfect on their own, but this truffle béchamel adds a luxurious decadence to your oyster happy hour. Serves 4.


  • 8 whole cloves
  • ½ yellow onion
  • 4 cups whole milk
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon ground white pepper
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons truffle butter (we love The Truffleist Flagship Butter)
  • ½ cup flour
  • 24 fresh oysters (Beau Soleil are a great choice)
  • 1-2 quarts coarse salt, for broiling the oysters
  • 2 teaspoons chives, finely chopped


  1. Press whole cloves into cut side of onion, then place in a pot with the milk, bay leaves, salt and pepper. Infuse over low heat for at least 10 minutes, without simmering.
  2. When milk has infused, remove the onion and bay leaves, then add in both butters and the flour.
  3. Bring the heat up to medium, and whisk often until thickened and smooth, about 10-12 minutes.
  4. In the meantime, shuck your oysters and preheat a high broiler. Line a baking sheet with foil, then pour the quart of salt in, and spread it out evenly.
  5. Place the oysters on the baking sheet, pressing them gently into the salt so that they are held in their position. Spoon about a teaspoon of béchamel over each oyster to cover, then place under the broiler for about 5 minutes until golden and bubbling.
  6. Remove baking sheet from the oven, and carefully transfer oysters to a serving plate. Garnish each oyster with a sprinkling of chopped chives, and enjoy!


Fresh Oysters