Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1021 +
Ingredients
170⅙ egg yolk 170⅙ tbsp white vinegar 170⅙ tbsp dijon 170⅙ pinch cayenne 510½ large oysters, 1=13g 170⅙ tbsp oyster juice 42 7/13 tsp salt 25525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 170⅙ tbsp white vinegar Add {Dijon} Add 170⅙ pinch cayenne Add 42 7/13 tsp salt Blend Slowly add 25525 ml sunflower oil Add 510½ large oysters, 1=13g Add 170⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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