Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1093 +
Ingredients
182⅙ egg yolk 182⅙ tbsp white vinegar 182⅙ tbsp dijon 182⅙ pinch cayenne 546½ large oysters, 1=13g 182⅙ tbsp oyster juice 45 7/13 tsp salt 27325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 182⅙ tbsp white vinegar Add {Dijon} Add 182⅙ pinch cayenne Add 45 7/13 tsp salt Blend Slowly add 27325 ml sunflower oil Add 546½ large oysters, 1=13g Add 182⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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