Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 762 +
Ingredients
127 egg yolk 127 tbsp white vinegar 127 tbsp dijon 127 pinch cayenne 381 large oysters, 1=13g 127 tbsp oyster juice 31¾ tsp salt 19050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 127 tbsp white vinegar Add {Dijon} Add 127 pinch cayenne Add 31¾ tsp salt Blend Slowly add 19050 ml sunflower oil Add 381 large oysters, 1=13g Add 127 tbsp oyster juice
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