Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 687 +
Ingredients
114½ egg yolk 114½ tbsp white vinegar 114½ tbsp dijon 114½ pinch cayenne 343½ large oysters, 1=13g 114½ tbsp oyster juice 28⅝ tsp salt 17175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 114½ tbsp white vinegar Add {Dijon} Add 114½ pinch cayenne Add 28⅝ tsp salt Blend Slowly add 17175 ml sunflower oil Add 343½ large oysters, 1=13g Add 114½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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