Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1089 +
Ingredients
181½ egg yolk 181½ tbsp white vinegar 181½ tbsp dijon 181½ pinch cayenne 544½ large oysters, 1=13g 181½ tbsp oyster juice 45⅜ tsp salt 27225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 181½ tbsp white vinegar Add {Dijon} Add 181½ pinch cayenne Add 45⅜ tsp salt Blend Slowly add 27225 ml sunflower oil Add 544½ large oysters, 1=13g Add 181½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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