Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1000 +
Ingredients
166⅔ egg yolk 166⅔ tbsp white vinegar 166⅔ tbsp dijon 166⅔ pinch cayenne 500 large oysters, 1=13g 166⅔ tbsp oyster juice 41⅔ tsp salt 25000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 166⅔ tbsp white vinegar Add {Dijon} Add 166⅔ pinch cayenne Add 41⅔ tsp salt Blend Slowly add 25000 ml sunflower oil Add 500 large oysters, 1=13g Add 166⅔ tbsp oyster juice
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