Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1039 +
Ingredients
173⅙ egg yolk 173⅙ tbsp white vinegar 173⅙ tbsp dijon 173⅙ pinch cayenne 519½ large oysters, 1=13g 173⅙ tbsp oyster juice 43 2/7 tsp salt 25975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 173⅙ tbsp white vinegar Add {Dijon} Add 173⅙ pinch cayenne Add 43 2/7 tsp salt Blend Slowly add 25975 ml sunflower oil Add 519½ large oysters, 1=13g Add 173⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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