Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 849 +
Ingredients
141½ egg yolk 141½ tbsp white vinegar 141½ tbsp dijon 141½ pinch cayenne 424½ large oysters, 1=13g 141½ tbsp oyster juice 35⅜ tsp salt 21225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 141½ tbsp white vinegar Add {Dijon} Add 141½ pinch cayenne Add 35⅜ tsp salt Blend Slowly add 21225 ml sunflower oil Add 424½ large oysters, 1=13g Add 141½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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