Oysters Recipe


The Chef Book

  • Yield: 4 Servings


Oyster Emulsion
  • 290 g oyster flesh
  • 40 g white wine vinegar
  • 90 g neutral oil
  • 100 g oyster juice
  • 200 g double cream
  • 300 g washed dill
  • 400 g neutral oil
How to Make It
    Oyster Emulsion
  1. Mix the oysters and vinegar in blender and add the oil little by little until the emulsion resembles a mayonnaise.
  2. Sauce
  3. Mix the dill and oil in a thermomix at 60°C for 8 minutes. Strain through a coffee filter.
  4. Warm the cream, add the oyster juice and split the cream with the dill oil.
  5. Arrange the oyster emulsion in the bottom of the bowl and spoon over the hot sauce just before serving.

Leave A Reply

%d bloggers like this: