Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 792 +
Ingredients
132 egg yolk 132 tbsp white vinegar 132 tbsp dijon 132 pinch cayenne 396 large oysters, 1=13g 132 tbsp oyster juice 33 tsp salt 19800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 132 tbsp white vinegar Add {Dijon} Add 132 pinch cayenne Add 33 tsp salt Blend Slowly add 19800 ml sunflower oil Add 396 large oysters, 1=13g Add 132 tbsp oyster juice
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