Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 783 +
Ingredients
130½ egg yolk 130½ tbsp white vinegar 130½ tbsp dijon 130½ pinch cayenne 391½ large oysters, 1=13g 130½ tbsp oyster juice 32⅝ tsp salt 19575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 130½ tbsp white vinegar Add {Dijon} Add 130½ pinch cayenne Add 32⅝ tsp salt Blend Slowly add 19575 ml sunflower oil Add 391½ large oysters, 1=13g Add 130½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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