Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 600 +
Ingredients
100 egg yolk 100 tbsp white vinegar 100 tbsp dijon 100 pinch cayenne 300 large oysters, 1=13g 100 tbsp oyster juice 25 tsp salt 15000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 100 tbsp white vinegar Add {Dijon} Add 100 pinch cayenne Add 25 tsp salt Blend Slowly add 15000 ml sunflower oil Add 300 large oysters, 1=13g Add 100 tbsp oyster juice
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