Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 912 +
Ingredients
152 egg yolk 152 tbsp white vinegar 152 tbsp dijon 152 pinch cayenne 456 large oysters, 1=13g 152 tbsp oyster juice 38 tsp salt 22800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 152 tbsp white vinegar Add {Dijon} Add 152 pinch cayenne Add 38 tsp salt Blend Slowly add 22800 ml sunflower oil Add 456 large oysters, 1=13g Add 152 tbsp oyster juice
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