Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1112 +
Ingredients
185⅓ egg yolk 185⅓ tbsp white vinegar 185⅓ tbsp dijon 185⅓ pinch cayenne 556 large oysters, 1=13g 185⅓ tbsp oyster juice 46⅓ tsp salt 27800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 185⅓ tbsp white vinegar Add {Dijon} Add 185⅓ pinch cayenne Add 46⅓ tsp salt Blend Slowly add 27800 ml sunflower oil Add 556 large oysters, 1=13g Add 185⅓ tbsp oyster juice
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