Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 54 +
Ingredients
9 egg yolk 9 tbsp white vinegar 9 tbsp dijon 9 pinch cayenne 27 large oysters, 1=13g 9 tbsp oyster juice 2¼ tsp salt 1350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 9 tbsp white vinegar Add {Dijon} Add 9 pinch cayenne Add 2¼ tsp salt Blend Slowly add 1350 ml sunflower oil Add 27 large oysters, 1=13g Add 9 tbsp oyster juice
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