Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1033 +
Ingredients
172⅙ egg yolk 172⅙ tbsp white vinegar 172⅙ tbsp dijon 172⅙ pinch cayenne 516½ large oysters, 1=13g 172⅙ tbsp oyster juice 43 1/16 tsp salt 25825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 172⅙ tbsp white vinegar Add {Dijon} Add 172⅙ pinch cayenne Add 43 1/16 tsp salt Blend Slowly add 25825 ml sunflower oil Add 516½ large oysters, 1=13g Add 172⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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