Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 765 +
Ingredients
127½ egg yolk 127½ tbsp white vinegar 127½ tbsp dijon 127½ pinch cayenne 382½ large oysters, 1=13g 127½ tbsp oyster juice 31⅞ tsp salt 19125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 127½ tbsp white vinegar Add {Dijon} Add 127½ pinch cayenne Add 31⅞ tsp salt Blend Slowly add 19125 ml sunflower oil Add 382½ large oysters, 1=13g Add 127½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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