Oyster Motoyaki!

Today I decided to make a baked oyster dish to wet our appetite before dinner! What more could you ask for to start your evening with a garlicy, creamy oyster!


  • 6 oysters
  • 200 ml olive oil
  • 3 cloves of garlic
  • 1 tbsp of lemon juice
  • 1 egg yolk
  • 1 pinch of smoked paprika


First you need to make your garlic confit (a confit in a simpler term just means something that is cooked in fat, so garlic in olive oil would fit the template!). To do that you need to put your oil and 3 cloves of garlic in a pot and let it cook on a low heat for 30 minutes.

Garlic Confit

Let the garlic and oil cool for an hour (this can be done ahead of time). Take out the garlic and mash it in with your egg yolk. Add lemon juice and mix thoroughly, make a nice smooth mixture if you can! Now comes the hard part! You need to emulsify your egg yolk mixture with the remaining oil that was in the pot. Slowly drizzle in your oil and whisk the mixture together. Make sure that you start off slow at first, you don’t want your mixture to split so take your time. If your mixture does split try adding a little hot water and whisking it in slowly.

When you are finished with all the oil, you now have a Garlic Emulsion/Garlic Mayo! Shuck your oysters and put a table spoon of the mayo on your oyster. Broil it at 400 degrees fahrenheit for 7 minutes or until golden brown on top. Finish with a pinch of smoked paprika and you’re done!


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