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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. 

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Allergens and dietary requirements

  • Cow's milk
  • Egg
  • Sulphite
  • Mollusks
  • Lactose
  • 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
Recipe for:900 g

Scale recipe

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