Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 810 +
Ingredients
135 egg yolk 135 tbsp white vinegar 135 tbsp dijon 135 pinch cayenne 405 large oysters, 1=13g 135 tbsp oyster juice 33¾ tsp salt 20250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 135 tbsp white vinegar Add {Dijon} Add 135 pinch cayenne Add 33¾ tsp salt Blend Slowly add 20250 ml sunflower oil Add 405 large oysters, 1=13g Add 135 tbsp oyster juice
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