’oyster Mayonnaise

Name: ’Oyster Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: Mediterranean
Ingredients: 65 g Oyster; 26 tsp vegetable oil (130 ml) Vegetable Oil; about ¼ bunch (20 g) Parsley

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

CONDIMENT · TURBOT & OYSTERS

In the published recipe, this is the condiment for turbot.

Riccardo Di Giacinto's oyster mayonnaise for turbot.

On the jar

MAYONNAISE

Method: blend
Yield: about ¾ cup
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Vegetable Oil 130 ml

Ingredients

Oyster65 g
Vegetable Oil26 tsp vegetable oil (130 ml)
Parsleyabout ¼ bunch (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.

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Companion jar

’Oyster Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 10 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar