Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 534 +
Ingredients
89 egg yolk 89 tbsp white vinegar 89 tbsp dijon 89 pinch cayenne 267 large oysters, 1=13g 89 tbsp oyster juice 22¼ tsp salt 13350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 89 tbsp white vinegar Add {Dijon} Add 89 pinch cayenne Add 22¼ tsp salt Blend Slowly add 13350 ml sunflower oil Add 267 large oysters, 1=13g Add 89 tbsp oyster juice
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