Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 825 +
Ingredients
137½ egg yolk 137½ tbsp white vinegar 137½ tbsp dijon 137½ pinch cayenne 412½ large oysters, 1=13g 137½ tbsp oyster juice 34⅜ tsp salt 20625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 137½ tbsp white vinegar Add {Dijon} Add 137½ pinch cayenne Add 34⅜ tsp salt Blend Slowly add 20625 ml sunflower oil Add 412½ large oysters, 1=13g Add 137½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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