Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1117 +
Ingredients
186⅙ egg yolk 186⅙ tbsp white vinegar 186⅙ tbsp dijon 186⅙ pinch cayenne 558½ large oysters, 1=13g 186⅙ tbsp oyster juice 46 7/13 tsp salt 27925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 186⅙ tbsp white vinegar Add {Dijon} Add 186⅙ pinch cayenne Add 46 7/13 tsp salt Blend Slowly add 27925 ml sunflower oil Add 558½ large oysters, 1=13g Add 186⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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