Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 757 +
Ingredients
126⅙ egg yolk 126⅙ tbsp white vinegar 126⅙ tbsp dijon 126⅙ pinch cayenne 378½ large oysters, 1=13g 126⅙ tbsp oyster juice 31 7/13 tsp salt 18925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 126⅙ tbsp white vinegar Add {Dijon} Add 126⅙ pinch cayenne Add 31 7/13 tsp salt Blend Slowly add 18925 ml sunflower oil Add 378½ large oysters, 1=13g Add 126⅙ tbsp oyster juice
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