Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 714 +
Ingredients
119 egg yolk 119 tbsp white vinegar 119 tbsp dijon 119 pinch cayenne 357 large oysters, 1=13g 119 tbsp oyster juice 29¾ tsp salt 17850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 119 tbsp white vinegar Add {Dijon} Add 119 pinch cayenne Add 29¾ tsp salt Blend Slowly add 17850 ml sunflower oil Add 357 large oysters, 1=13g Add 119 tbsp oyster juice
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