Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 627 +
Ingredients
104½ egg yolk 104½ tbsp white vinegar 104½ tbsp dijon 104½ pinch cayenne 313½ large oysters, 1=13g 104½ tbsp oyster juice 26⅛ tsp salt 15675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 104½ tbsp white vinegar Add {Dijon} Add 104½ pinch cayenne Add 26⅛ tsp salt Blend Slowly add 15675 ml sunflower oil Add 313½ large oysters, 1=13g Add 104½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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