Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 690 +
Ingredients
115 egg yolk 115 tbsp white vinegar 115 tbsp dijon 115 pinch cayenne 345 large oysters, 1=13g 115 tbsp oyster juice 28¾ tsp salt 17250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 115 tbsp white vinegar Add {Dijon} Add 115 pinch cayenne Add 28¾ tsp salt Blend Slowly add 17250 ml sunflower oil Add 345 large oysters, 1=13g Add 115 tbsp oyster juice
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