Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 930 +
Ingredients
155 egg yolk 155 tbsp white vinegar 155 tbsp dijon 155 pinch cayenne 465 large oysters, 1=13g 155 tbsp oyster juice 38¾ tsp salt 23250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 155 tbsp white vinegar Add {Dijon} Add 155 pinch cayenne Add 38¾ tsp salt Blend Slowly add 23250 ml sunflower oil Add 465 large oysters, 1=13g Add 155 tbsp oyster juice
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