Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1116 +
Ingredients
186 egg yolk 186 tbsp white vinegar 186 tbsp dijon 186 pinch cayenne 558 large oysters, 1=13g 186 tbsp oyster juice 46½ tsp salt 27900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 186 tbsp white vinegar Add {Dijon} Add 186 pinch cayenne Add 46½ tsp salt Blend Slowly add 27900 ml sunflower oil Add 558 large oysters, 1=13g Add 186 tbsp oyster juice
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