Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 753 +
Ingredients
125½ egg yolk 125½ tbsp white vinegar 125½ tbsp dijon 125½ pinch cayenne 376½ large oysters, 1=13g 125½ tbsp oyster juice 31⅜ tsp salt 18825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 125½ tbsp white vinegar Add {Dijon} Add 125½ pinch cayenne Add 31⅜ tsp salt Blend Slowly add 18825 ml sunflower oil Add 376½ large oysters, 1=13g Add 125½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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