Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 840 +
Ingredients
140 egg yolk 140 tbsp white vinegar 140 tbsp dijon 140 pinch cayenne 420 large oysters, 1=13g 140 tbsp oyster juice 35 tsp salt 21000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 140 tbsp white vinegar Add {Dijon} Add 140 pinch cayenne Add 35 tsp salt Blend Slowly add 21000 ml sunflower oil Add 420 large oysters, 1=13g Add 140 tbsp oyster juice
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