Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1095 +
Ingredients
182½ egg yolk 182½ tbsp white vinegar 182½ tbsp dijon 182½ pinch cayenne 547½ large oysters, 1=13g 182½ tbsp oyster juice 45⅝ tsp salt 27375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 182½ tbsp white vinegar Add {Dijon} Add 182½ pinch cayenne Add 45⅝ tsp salt Blend Slowly add 27375 ml sunflower oil Add 547½ large oysters, 1=13g Add 182½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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