Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 523 +
Ingredients
87⅙ egg yolk 87⅙ tbsp white vinegar 87⅙ tbsp dijon 87⅙ pinch cayenne 261½ large oysters, 1=13g 87⅙ tbsp oyster juice 21 11/14 tsp salt 13075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 87⅙ tbsp white vinegar Add {Dijon} Add 87⅙ pinch cayenne Add 21 11/14 tsp salt Blend Slowly add 13075 ml sunflower oil Add 261½ large oysters, 1=13g Add 87⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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