Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1102 +
Ingredients
183⅔ egg yolk 183⅔ tbsp white vinegar 183⅔ tbsp dijon 183⅔ pinch cayenne 551 large oysters, 1=13g 183⅔ tbsp oyster juice 45 11/12 tsp salt 27550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 183⅔ tbsp white vinegar Add {Dijon} Add 183⅔ pinch cayenne Add 45 11/12 tsp salt Blend Slowly add 27550 ml sunflower oil Add 551 large oysters, 1=13g Add 183⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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