Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 822 +
Ingredients
137 egg yolk 137 tbsp white vinegar 137 tbsp dijon 137 pinch cayenne 411 large oysters, 1=13g 137 tbsp oyster juice 34¼ tsp salt 20550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 137 tbsp white vinegar Add {Dijon} Add 137 pinch cayenne Add 34¼ tsp salt Blend Slowly add 20550 ml sunflower oil Add 411 large oysters, 1=13g Add 137 tbsp oyster juice
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