Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1050 +
Ingredients
175 egg yolk 175 tbsp white vinegar 175 tbsp dijon 175 pinch cayenne 525 large oysters, 1=13g 175 tbsp oyster juice 43¾ tsp salt 26250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 175 tbsp white vinegar Add {Dijon} Add 175 pinch cayenne Add 43¾ tsp salt Blend Slowly add 26250 ml sunflower oil Add 525 large oysters, 1=13g Add 175 tbsp oyster juice
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