Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 621 +
Ingredients
103½ egg yolk 103½ tbsp white vinegar 103½ tbsp dijon 103½ pinch cayenne 310½ large oysters, 1=13g 103½ tbsp oyster juice 25⅞ tsp salt 15525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 103½ tbsp white vinegar Add {Dijon} Add 103½ pinch cayenne Add 25⅞ tsp salt Blend Slowly add 15525 ml sunflower oil Add 310½ large oysters, 1=13g Add 103½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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