Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1081 +
Ingredients
180⅙ egg yolk 180⅙ tbsp white vinegar 180⅙ tbsp dijon 180⅙ pinch cayenne 540½ large oysters, 1=13g 180⅙ tbsp oyster juice 45 1/16 tsp salt 27025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 180⅙ tbsp white vinegar Add {Dijon} Add 180⅙ pinch cayenne Add 45 1/16 tsp salt Blend Slowly add 27025 ml sunflower oil Add 540½ large oysters, 1=13g Add 180⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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