Oyster crème

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

Creation by Jonnie Boer, Librije‚Äôs Atelier, Zwolle, the Netherlands. 

Oyster crème

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egg whites 



As needed: 




white balsamic vinegar


grape seed oil 


sunflower oil 

As needed: 


lemon, juice and zest


Gillardeau oysters no. 2 

Preparation method

  • Mix together the egg white, yoghurt, salt, and white balsamic vinegar.
  • To make the mayonnaise, add the oil drop by drop while continuing to mix.
  • Shuck the oysters and sieve the oyster liquid. 
  • Stir the oysters and the strained oyster liquid through the crème and season to taste with the lemon juice and zest.
  • Strain the crème and transfer to a piping bag.

Serving suggestions

  • As a component in a composition with cucumber, samphire, citrus, and chives. 
  • As a component in a composition with yuzu, hazelnut, and radish. 

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