Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1045 +
Ingredients
174⅙ egg yolk 174⅙ tbsp white vinegar 174⅙ tbsp dijon 174⅙ pinch cayenne 522½ large oysters, 1=13g 174⅙ tbsp oyster juice 43 7/13 tsp salt 26125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 174⅙ tbsp white vinegar Add {Dijon} Add 174⅙ pinch cayenne Add 43 7/13 tsp salt Blend Slowly add 26125 ml sunflower oil Add 522½ large oysters, 1=13g Add 174⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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