Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 536 +
Ingredients
89⅓ egg yolk 89⅓ tbsp white vinegar 89⅓ tbsp dijon 89⅓ pinch cayenne 268 large oysters, 1=13g 89⅓ tbsp oyster juice 22⅓ tsp salt 13400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 89⅓ tbsp white vinegar Add {Dijon} Add 89⅓ pinch cayenne Add 22⅓ tsp salt Blend Slowly add 13400 ml sunflower oil Add 268 large oysters, 1=13g Add 89⅓ tbsp oyster juice
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