Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 521 +
Ingredients
86⅚ egg yolk 86⅚ tbsp white vinegar 86⅚ tbsp dijon 86⅚ pinch cayenne 260½ large oysters, 1=13g 86⅚ tbsp oyster juice 21 5/7 tsp salt 13025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 86⅚ tbsp white vinegar Add {Dijon} Add 86⅚ pinch cayenne Add 21 5/7 tsp salt Blend Slowly add 13025 ml sunflower oil Add 260½ large oysters, 1=13g Add 86⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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