Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1037 +
Ingredients
172⅚ egg yolk 172⅚ tbsp white vinegar 172⅚ tbsp dijon 172⅚ pinch cayenne 518½ large oysters, 1=13g 172⅚ tbsp oyster juice 43 3/14 tsp salt 25925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 172⅚ tbsp white vinegar Add {Dijon} Add 172⅚ pinch cayenne Add 43 3/14 tsp salt Blend Slowly add 25925 ml sunflower oil Add 518½ large oysters, 1=13g Add 172⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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