Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 6 +
Ingredients
1 egg yolk 1 tbsp white vinegar 1 tbsp dijon 1 pinch cayenne 3 large oysters, 1=13g 1 tbsp oyster juice ¼ tsp salt 150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 1 tbsp white vinegar Add {Dijon} Add 1 pinch cayenne Add ¼ tsp salt Blend Slowly add 150 ml sunflower oil Add 3 large oysters, 1=13g Add 1 tbsp oyster juice
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