Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 927 +
Ingredients
154½ egg yolk 154½ tbsp white vinegar 154½ tbsp dijon 154½ pinch cayenne 463½ large oysters, 1=13g 154½ tbsp oyster juice 38⅝ tsp salt 23175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 154½ tbsp white vinegar Add {Dijon} Add 154½ pinch cayenne Add 38⅝ tsp salt Blend Slowly add 23175 ml sunflower oil Add 463½ large oysters, 1=13g Add 154½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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