Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 837 +
Ingredients
139½ egg yolk 139½ tbsp white vinegar 139½ tbsp dijon 139½ pinch cayenne 418½ large oysters, 1=13g 139½ tbsp oyster juice 34⅞ tsp salt 20925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 139½ tbsp white vinegar Add {Dijon} Add 139½ pinch cayenne Add 34⅞ tsp salt Blend Slowly add 20925 ml sunflower oil Add 418½ large oysters, 1=13g Add 139½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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