Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 975 +
Ingredients
162½ egg yolk 162½ tbsp white vinegar 162½ tbsp dijon 162½ pinch cayenne 487½ large oysters, 1=13g 162½ tbsp oyster juice 40⅝ tsp salt 24375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 162½ tbsp white vinegar Add {Dijon} Add 162½ pinch cayenne Add 40⅝ tsp salt Blend Slowly add 24375 ml sunflower oil Add 487½ large oysters, 1=13g Add 162½ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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