Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 786 +
Ingredients
131 egg yolk 131 tbsp white vinegar 131 tbsp dijon 131 pinch cayenne 393 large oysters, 1=13g 131 tbsp oyster juice 32¾ tsp salt 19650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 131 tbsp white vinegar Add {Dijon} Add 131 pinch cayenne Add 32¾ tsp salt Blend Slowly add 19650 ml sunflower oil Add 393 large oysters, 1=13g Add 131 tbsp oyster juice
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