Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1005 +
Ingredients
167½ egg yolk 167½ tbsp white vinegar 167½ tbsp dijon 167½ pinch cayenne 502½ large oysters, 1=13g 167½ tbsp oyster juice 41⅞ tsp salt 25125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 167½ tbsp white vinegar Add {Dijon} Add 167½ pinch cayenne Add 41⅞ tsp salt Blend Slowly add 25125 ml sunflower oil Add 502½ large oysters, 1=13g Add 167½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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