Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 675 +
Ingredients
112½ egg yolk 112½ tbsp white vinegar 112½ tbsp dijon 112½ pinch cayenne 337½ large oysters, 1=13g 112½ tbsp oyster juice 28⅛ tsp salt 16875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 112½ tbsp white vinegar Add {Dijon} Add 112½ pinch cayenne Add 28⅛ tsp salt Blend Slowly add 16875 ml sunflower oil Add 337½ large oysters, 1=13g Add 112½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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