Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 780 +
Ingredients
130 egg yolk 130 tbsp white vinegar 130 tbsp dijon 130 pinch cayenne 390 large oysters, 1=13g 130 tbsp oyster juice 32½ tsp salt 19500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 130 tbsp white vinegar Add {Dijon} Add 130 pinch cayenne Add 32½ tsp salt Blend Slowly add 19500 ml sunflower oil Add 390 large oysters, 1=13g Add 130 tbsp oyster juice
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