Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 543 +
Ingredients
90½ egg yolk 90½ tbsp white vinegar 90½ tbsp dijon 90½ pinch cayenne 271½ large oysters, 1=13g 90½ tbsp oyster juice 22⅝ tsp salt 13575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 90½ tbsp white vinegar Add {Dijon} Add 90½ pinch cayenne Add 22⅝ tsp salt Blend Slowly add 13575 ml sunflower oil Add 271½ large oysters, 1=13g Add 90½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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