Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1087 +
Ingredients
181⅙ egg yolk 181⅙ tbsp white vinegar 181⅙ tbsp dijon 181⅙ pinch cayenne 543½ large oysters, 1=13g 181⅙ tbsp oyster juice 45 2/7 tsp salt 27175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 181⅙ tbsp white vinegar Add {Dijon} Add 181⅙ pinch cayenne Add 45 2/7 tsp salt Blend Slowly add 27175 ml sunflower oil Add 543½ large oysters, 1=13g Add 181⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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