Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 759 +
Ingredients
126½ egg yolk 126½ tbsp white vinegar 126½ tbsp dijon 126½ pinch cayenne 379½ large oysters, 1=13g 126½ tbsp oyster juice 31⅝ tsp salt 18975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 126½ tbsp white vinegar Add {Dijon} Add 126½ pinch cayenne Add 31⅝ tsp salt Blend Slowly add 18975 ml sunflower oil Add 379½ large oysters, 1=13g Add 126½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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