Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 711 +
Ingredients
118½ egg yolk 118½ tbsp white vinegar 118½ tbsp dijon 118½ pinch cayenne 355½ large oysters, 1=13g 118½ tbsp oyster juice 29⅝ tsp salt 17775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 118½ tbsp white vinegar Add {Dijon} Add 118½ pinch cayenne Add 29⅝ tsp salt Blend Slowly add 17775 ml sunflower oil Add 355½ large oysters, 1=13g Add 118½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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