Olivehall Maionese D’ostrica

Name: Olivehall Maionese D’ostrica
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: Mediterranean
Ingredients: 65 g di ostriche Oyster; 120 g di olio di semi Vegetable Oil; 20 g di prezzemolo Parsley

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

From a starred kitchen.

Ratio

Vegetable Oil 130 ml

Ingredients

Oyster — 65 g di ostriche
Vegetable Oil — 120 g di olio di semi
Parsley — 20 g di prezzemolo

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.

Companion jar

Olivehall Maionese D’ostrica 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:

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Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

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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?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

Companion jar