Gastronomixs

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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Ingredients

100 

g

egg whites 

200 

yoghurt 

As needed: 

 

salt 

50

white balsamic vinegar

300 

grape seed oil 

250 

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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