Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 462 +
Ingredients
77 egg yolk 77 tbsp white vinegar 77 tbsp dijon 77 pinch cayenne 231 large oysters, 1=13g 77 tbsp oyster juice 19¼ tsp salt 11550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 77 tbsp white vinegar Add {Dijon} Add 77 pinch cayenne Add 19¼ tsp salt Blend Slowly add 11550 ml sunflower oil Add 231 large oysters, 1=13g Add 77 tbsp oyster juice
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