Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 18 +
Ingredients
3 egg yolk 3 tbsp white vinegar 3 tbsp dijon 3 pinch cayenne 9 large oysters, 1=13g 3 tbsp oyster juice ¾ tsp salt 450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 3 tbsp white vinegar Add {Dijon} Add 3 pinch cayenne Add ¾ tsp salt Blend Slowly add 450 ml sunflower oil Add 9 large oysters, 1=13g Add 3 tbsp oyster juice
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