Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 933 +
Ingredients
155½ egg yolk 155½ tbsp white vinegar 155½ tbsp dijon 155½ pinch cayenne 466½ large oysters, 1=13g 155½ tbsp oyster juice 38⅞ tsp salt 23325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 155½ tbsp white vinegar Add {Dijon} Add 155½ pinch cayenne Add 38⅞ tsp salt Blend Slowly add 23325 ml sunflower oil Add 466½ large oysters, 1=13g Add 155½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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