Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1015 +
Ingredients
169⅙ egg yolk 169⅙ tbsp white vinegar 169⅙ tbsp dijon 169⅙ pinch cayenne 507½ large oysters, 1=13g 169⅙ tbsp oyster juice 42 2/7 tsp salt 25375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 169⅙ tbsp white vinegar Add {Dijon} Add 169⅙ pinch cayenne Add 42 2/7 tsp salt Blend Slowly add 25375 ml sunflower oil Add 507½ large oysters, 1=13g Add 169⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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