Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 846 +
Ingredients
141 egg yolk 141 tbsp white vinegar 141 tbsp dijon 141 pinch cayenne 423 large oysters, 1=13g 141 tbsp oyster juice 35¼ tsp salt 21150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 141 tbsp white vinegar Add {Dijon} Add 141 pinch cayenne Add 35¼ tsp salt Blend Slowly add 21150 ml sunflower oil Add 423 large oysters, 1=13g Add 141 tbsp oyster juice
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