Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 552 +
Ingredients
92 egg yolk 92 tbsp white vinegar 92 tbsp dijon 92 pinch cayenne 276 large oysters, 1=13g 92 tbsp oyster juice 23 tsp salt 13800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 92 tbsp white vinegar Add {Dijon} Add 92 pinch cayenne Add 23 tsp salt Blend Slowly add 13800 ml sunflower oil Add 276 large oysters, 1=13g Add 92 tbsp oyster juice
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