Oyster Mayonnaise

Name: Oyster Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (380 ml)
Cuisine: American
Ingredients: 2 egg yolks Egg Yolk; juice of half a lemon Lemon Juice; 2 oysters, shucked (+ reserved juices) Oyster; 300ml rapeseed oil Rapeseed Oil; 1 pinch of salt (1 g) Salt

Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.

Mayonnaise from a starred kitchen.

Ratio

Lemon Juice 22 mlRapeseed Oil 300 ml

Ingredients

Egg Yolk — 2 egg yolks
Lemon Juice — juice of half a lemon
Oyster — 2 oysters, shucked (+ reserved juices)
Rapeseed Oil — 300ml rapeseed oil
Salt — 1 pinch of salt (1 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

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (crispy focaccia fried oyster)).

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 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 Nathan Outlaw / Great British Chefs (crispy focaccia fried oyster) (published as “Oyster Mayonnaise”). Full citation lives in Provenance.