Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1106 +
Ingredients
184⅓ egg yolk 184⅓ tbsp white vinegar 184⅓ tbsp dijon 184⅓ pinch cayenne 553 large oysters, 1=13g 184⅓ tbsp oyster juice 46 1/12 tsp salt 27650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 184⅓ tbsp white vinegar Add {Dijon} Add 184⅓ pinch cayenne Add 46 1/12 tsp salt Blend Slowly add 27650 ml sunflower oil Add 553 large oysters, 1=13g Add 184⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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