Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 528 +
Ingredients
88 egg yolk 88 tbsp white vinegar 88 tbsp dijon 88 pinch cayenne 264 large oysters, 1=13g 88 tbsp oyster juice 22 tsp salt 13200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 88 tbsp white vinegar Add {Dijon} Add 88 pinch cayenne Add 22 tsp salt Blend Slowly add 13200 ml sunflower oil Add 264 large oysters, 1=13g Add 88 tbsp oyster juice
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