Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 738 +
Ingredients
123 egg yolk 123 tbsp white vinegar 123 tbsp dijon 123 pinch cayenne 369 large oysters, 1=13g 123 tbsp oyster juice 30¾ tsp salt 18450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 123 tbsp white vinegar Add {Dijon} Add 123 pinch cayenne Add 30¾ tsp salt Blend Slowly add 18450 ml sunflower oil Add 369 large oysters, 1=13g Add 123 tbsp oyster juice
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