Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 768 +
Ingredients
128 egg yolk 128 tbsp white vinegar 128 tbsp dijon 128 pinch cayenne 384 large oysters, 1=13g 128 tbsp oyster juice 32 tsp salt 19200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 128 tbsp white vinegar Add {Dijon} Add 128 pinch cayenne Add 32 tsp salt Blend Slowly add 19200 ml sunflower oil Add 384 large oysters, 1=13g Add 128 tbsp oyster juice
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