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Oyster crème

Both the oysters and the oyster liquid are used in this crème, resulting in pleasantly salty notes. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Makes 900 grams.

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Allergens and dietary requirements

  • Mollusks
  • Sulphite
  • Cow's milk
  • Lactose
  • Egg
  • Pescetarian

Ingredients

100
g
egg white
200
g
yoghurt
as needed
salt
50
g
white balsamic vinegar
300
g
grapeseed oil
250
g
sunflower oil
as needed
lemon, juice and zest
4
Gillardeau oysters no. 2

Scale recipe

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