Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 801 +
Ingredients
133½ egg yolk 133½ tbsp white vinegar 133½ tbsp dijon 133½ pinch cayenne 400½ large oysters, 1=13g 133½ tbsp oyster juice 33⅜ tsp salt 20025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 133½ tbsp white vinegar Add {Dijon} Add 133½ pinch cayenne Add 33⅜ tsp salt Blend Slowly add 20025 ml sunflower oil Add 400½ large oysters, 1=13g Add 133½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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