Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 987 +
Ingredients
164½ egg yolk 164½ tbsp white vinegar 164½ tbsp dijon 164½ pinch cayenne 493½ large oysters, 1=13g 164½ tbsp oyster juice 41⅛ tsp salt 24675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 164½ tbsp white vinegar Add {Dijon} Add 164½ pinch cayenne Add 41⅛ tsp salt Blend Slowly add 24675 ml sunflower oil Add 493½ large oysters, 1=13g Add 164½ tbsp oyster juice
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