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–+ servings

Oyster cream

Print Recipe
Servings 30 dishes

Ingredients

  • 70 g oyster trimmings drained for at least 20 minutes
  • 20 g sushi vinegar
  • 20 g egg white
  • 2 g salt
  • 10 g lime juice
  • 220 g neutral oil I use sunflower oil

Instructions

  • Mix the oyster trimmings with the sushi vinegar, the egg white, the salt and the lime juice. Now blend this till smooth.
  • Once smooth add the neutral oil and blend it till it’s emulsified.
  • Then transfer it into a piping bottle and let it set for at least 1 hour in your fridge. You can keep this cream for 1 or 2 days.