Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 939 +
Ingredients
156½ egg yolk 156½ tbsp white vinegar 156½ tbsp dijon 156½ pinch cayenne 469½ large oysters, 1=13g 156½ tbsp oyster juice 39⅛ tsp salt 23475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 156½ tbsp white vinegar Add {Dijon} Add 156½ pinch cayenne Add 39⅛ tsp salt Blend Slowly add 23475 ml sunflower oil Add 469½ large oysters, 1=13g Add 156½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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