Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 900 +
Ingredients
150 egg yolk 150 tbsp white vinegar 150 tbsp dijon 150 pinch cayenne 450 large oysters, 1=13g 150 tbsp oyster juice 37½ tsp salt 22500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 150 tbsp white vinegar Add {Dijon} Add 150 pinch cayenne Add 37½ tsp salt Blend Slowly add 22500 ml sunflower oil Add 450 large oysters, 1=13g Add 150 tbsp oyster juice
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