Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 708 +
Ingredients
118 egg yolk 118 tbsp white vinegar 118 tbsp dijon 118 pinch cayenne 354 large oysters, 1=13g 118 tbsp oyster juice 29½ tsp salt 17700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 118 tbsp white vinegar Add {Dijon} Add 118 pinch cayenne Add 29½ tsp salt Blend Slowly add 17700 ml sunflower oil Add 354 large oysters, 1=13g Add 118 tbsp oyster juice
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