Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 915 +
Ingredients
152½ egg yolk 152½ tbsp white vinegar 152½ tbsp dijon 152½ pinch cayenne 457½ large oysters, 1=13g 152½ tbsp oyster juice 38⅛ tsp salt 22875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 152½ tbsp white vinegar Add {Dijon} Add 152½ pinch cayenne Add 38⅛ tsp salt Blend Slowly add 22875 ml sunflower oil Add 457½ large oysters, 1=13g Add 152½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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