Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1043 +
Ingredients
173⅚ egg yolk 173⅚ tbsp white vinegar 173⅚ tbsp dijon 173⅚ pinch cayenne 521½ large oysters, 1=13g 173⅚ tbsp oyster juice 43 6/13 tsp salt 26075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 173⅚ tbsp white vinegar Add {Dijon} Add 173⅚ pinch cayenne Add 43 6/13 tsp salt Blend Slowly add 26075 ml sunflower oil Add 521½ large oysters, 1=13g Add 173⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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