Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 468 +
Ingredients
78 egg yolk 78 tbsp white vinegar 78 tbsp dijon 78 pinch cayenne 234 large oysters, 1=13g 78 tbsp oyster juice 19½ tsp salt 11700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 78 tbsp white vinegar Add {Dijon} Add 78 pinch cayenne Add 19½ tsp salt Blend Slowly add 11700 ml sunflower oil Add 234 large oysters, 1=13g Add 78 tbsp oyster juice
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