Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 750 +
Ingredients
125 egg yolk 125 tbsp white vinegar 125 tbsp dijon 125 pinch cayenne 375 large oysters, 1=13g 125 tbsp oyster juice 31¼ tsp salt 18750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 125 tbsp white vinegar Add {Dijon} Add 125 pinch cayenne Add 31¼ tsp salt Blend Slowly add 18750 ml sunflower oil Add 375 large oysters, 1=13g Add 125 tbsp oyster juice
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