Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 705 +
Ingredients
117½ egg yolk 117½ tbsp white vinegar 117½ tbsp dijon 117½ pinch cayenne 352½ large oysters, 1=13g 117½ tbsp oyster juice 29⅜ tsp salt 17625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 117½ tbsp white vinegar Add {Dijon} Add 117½ pinch cayenne Add 29⅜ tsp salt Blend Slowly add 17625 ml sunflower oil Add 352½ large oysters, 1=13g Add 117½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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