Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 669 +
Ingredients
111½ egg yolk 111½ tbsp white vinegar 111½ tbsp dijon 111½ pinch cayenne 334½ large oysters, 1=13g 111½ tbsp oyster juice 27⅞ tsp salt 16725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 111½ tbsp white vinegar Add {Dijon} Add 111½ pinch cayenne Add 27⅞ tsp salt Blend Slowly add 16725 ml sunflower oil Add 334½ large oysters, 1=13g Add 111½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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