Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 888 +
Ingredients
148 egg yolk 148 tbsp white vinegar 148 tbsp dijon 148 pinch cayenne 444 large oysters, 1=13g 148 tbsp oyster juice 37 tsp salt 22200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 148 tbsp white vinegar Add {Dijon} Add 148 pinch cayenne Add 37 tsp salt Blend Slowly add 22200 ml sunflower oil Add 444 large oysters, 1=13g Add 148 tbsp oyster juice
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