Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 474 +
Ingredients
79 egg yolk 79 tbsp white vinegar 79 tbsp dijon 79 pinch cayenne 237 large oysters, 1=13g 79 tbsp oyster juice 19¾ tsp salt 11850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 79 tbsp white vinegar Add {Dijon} Add 79 pinch cayenne Add 19¾ tsp salt Blend Slowly add 11850 ml sunflower oil Add 237 large oysters, 1=13g Add 79 tbsp oyster juice
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