Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 555 +
Ingredients
92½ egg yolk 92½ tbsp white vinegar 92½ tbsp dijon 92½ pinch cayenne 277½ large oysters, 1=13g 92½ tbsp oyster juice 23⅛ tsp salt 13875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 92½ tbsp white vinegar Add {Dijon} Add 92½ pinch cayenne Add 23⅛ tsp salt Blend Slowly add 13875 ml sunflower oil Add 277½ large oysters, 1=13g Add 92½ tbsp oyster juice
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