Maionese D’ostrica

Name: Maionese D’ostrica
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: Mediterranean
Ingredients: 65 g Oyster; 130 ml Vegetable Oil; 20 g Parsley

Independent adaptation of a publicly published Riccardo Di Giacinto recipe. Not affiliated with, sponsored by, or endorsed by Riccardo Di Giacinto.

Maionese D’ostrica from a starred kitchen.

Ratio

Vegetable Oil 130 ml

Ingredients

Oyster — 65 g
Vegetable Oil — 130 ml
Parsley — 20 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Riccardo Di Giacinto works in Modern Italian / Roman at All’Oro; credentials include Michelin 1* (All’Oro, Rome).

Originally published as Maionese d’Ostrica.

Adapted from a Riccardo Di Giacinto recipe (Riccardo Di Giacinto / Reporter Gourmet (rombo al verde)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Riccardo Di Giacinto / Reporter Gourmet (rombo al verde) (published as “Maionese d’Ostrica”). Full citation lives in Provenance.