Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 16 +
Ingredients
2⅔ egg yolk 2⅔ tbsp white vinegar 2⅔ tbsp dijon 2⅔ pinch cayenne 8 large oysters, 1=13g 2⅔ tbsp oyster juice ⅔ tsp salt 400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 2⅔ tbsp white vinegar Add {Dijon} Add 2⅔ pinch cayenne Add ⅔ tsp salt Blend Slowly add 400 ml sunflower oil Add 8 large oysters, 1=13g Add 2⅔ tbsp oyster juice
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