Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 681 +
Ingredients
113½ egg yolk 113½ tbsp white vinegar 113½ tbsp dijon 113½ pinch cayenne 340½ large oysters, 1=13g 113½ tbsp oyster juice 28⅜ tsp salt 17025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 113½ tbsp white vinegar Add {Dijon} Add 113½ pinch cayenne Add 28⅜ tsp salt Blend Slowly add 17025 ml sunflower oil Add 340½ large oysters, 1=13g Add 113½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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