Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1063 +
Ingredients
177⅙ egg yolk 177⅙ tbsp white vinegar 177⅙ tbsp dijon 177⅙ pinch cayenne 531½ large oysters, 1=13g 177⅙ tbsp oyster juice 44 2/7 tsp salt 26575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 177⅙ tbsp white vinegar Add {Dijon} Add 177⅙ pinch cayenne Add 44 2/7 tsp salt Blend Slowly add 26575 ml sunflower oil Add 531½ large oysters, 1=13g Add 177⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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