Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 816 +
Ingredients
136 egg yolk 136 tbsp white vinegar 136 tbsp dijon 136 pinch cayenne 408 large oysters, 1=13g 136 tbsp oyster juice 34 tsp salt 20400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 136 tbsp white vinegar Add {Dijon} Add 136 pinch cayenne Add 34 tsp salt Blend Slowly add 20400 ml sunflower oil Add 408 large oysters, 1=13g Add 136 tbsp oyster juice
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