Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 519 +
Ingredients
86½ egg yolk 86½ tbsp white vinegar 86½ tbsp dijon 86½ pinch cayenne 259½ large oysters, 1=13g 86½ tbsp oyster juice 21⅝ tsp salt 12975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 86½ tbsp white vinegar Add {Dijon} Add 86½ pinch cayenne Add 21⅝ tsp salt Blend Slowly add 12975 ml sunflower oil Add 259½ large oysters, 1=13g Add 86½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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