Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1086 +
Ingredients
181 egg yolk 181 tbsp white vinegar 181 tbsp dijon 181 pinch cayenne 543 large oysters, 1=13g 181 tbsp oyster juice 45¼ tsp salt 27150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 181 tbsp white vinegar Add {Dijon} Add 181 pinch cayenne Add 45¼ tsp salt Blend Slowly add 27150 ml sunflower oil Add 543 large oysters, 1=13g Add 181 tbsp oyster juice
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