Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1031 +
Ingredients
171⅚ egg yolk 171⅚ tbsp white vinegar 171⅚ tbsp dijon 171⅚ pinch cayenne 515½ large oysters, 1=13g 171⅚ tbsp oyster juice 42 15/16 tsp salt 25775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 171⅚ tbsp white vinegar Add {Dijon} Add 171⅚ pinch cayenne Add 42 15/16 tsp salt Blend Slowly add 25775 ml sunflower oil Add 515½ large oysters, 1=13g Add 171⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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