Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1103 +
Ingredients
183⅚ egg yolk 183⅚ tbsp white vinegar 183⅚ tbsp dijon 183⅚ pinch cayenne 551½ large oysters, 1=13g 183⅚ tbsp oyster juice 45 15/16 tsp salt 27575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 183⅚ tbsp white vinegar Add {Dijon} Add 183⅚ pinch cayenne Add 45 15/16 tsp salt Blend Slowly add 27575 ml sunflower oil Add 551½ large oysters, 1=13g Add 183⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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