Oyster Emulsion

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Oyster Emulsion

  • 2 egg yolks
  • 2 oysters
  • squeeze of lemon juice
  • 200


Place the egg yolks, oysters and lemon juice in a blender and blend on its lowest speed. Once emulsified slowly add the oil until it forms a mayonnaise-like consistency. Pass the emulsion and check the seasoning. Store in an airtight container until needed.