Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1035 +
Ingredients
172½ egg yolk 172½ tbsp white vinegar 172½ tbsp dijon 172½ pinch cayenne 517½ large oysters, 1=13g 172½ tbsp oyster juice 43⅛ tsp salt 25875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 172½ tbsp white vinegar Add {Dijon} Add 172½ pinch cayenne Add 43⅛ tsp salt Blend Slowly add 25875 ml sunflower oil Add 517½ large oysters, 1=13g Add 172½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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