Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1099 +
Ingredients
183⅙ egg yolk 183⅙ tbsp white vinegar 183⅙ tbsp dijon 183⅙ pinch cayenne 549½ large oysters, 1=13g 183⅙ tbsp oyster juice 45 11/14 tsp salt 27475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 183⅙ tbsp white vinegar Add {Dijon} Add 183⅙ pinch cayenne Add 45 11/14 tsp salt Blend Slowly add 27475 ml sunflower oil Add 549½ large oysters, 1=13g Add 183⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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