Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 990 +
Ingredients
165 egg yolk 165 tbsp white vinegar 165 tbsp dijon 165 pinch cayenne 495 large oysters, 1=13g 165 tbsp oyster juice 41¼ tsp salt 24750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 165 tbsp white vinegar Add {Dijon} Add 165 pinch cayenne Add 41¼ tsp salt Blend Slowly add 24750 ml sunflower oil Add 495 large oysters, 1=13g Add 165 tbsp oyster juice
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