In the bowl of a food processor, combine the egg, lemon juice,
mustard, garlic, green onions, 1/4 cup of the cheese, butter milk,
and Pernod. Pulse until smooth. Season the mixture with the
Worcestershire sauce, salt and black pepper. With the machine
running, slowly add the olive oil and mix until the mixture is
thick. Reseason if necessary. Refrigerate the dressing until well
chilled, about 1 hour. Season the oysters with Emerils Essence. In
a mixing bowl, combine the flour and cornmeal together. Season the
flours with Essence. In a large skillet heat the vegetable oil.
Dredge the oysters in the seasoned flour, coating each side
completely. Shake off the excess flour and carefully lay in the
hot oil. Fry until golden brown, about 1 1/2 minutes on each side.
Remove the oysters from the oil and drain on a paper-lined plate.
Season the oysters with Essence.