Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 529 +
Ingredients
88⅙ egg yolk 88⅙ tbsp white vinegar 88⅙ tbsp dijon 88⅙ pinch cayenne 264½ large oysters, 1=13g 88⅙ tbsp oyster juice 22 1/16 tsp salt 13225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 88⅙ tbsp white vinegar Add {Dijon} Add 88⅙ pinch cayenne Add 22 1/16 tsp salt Blend Slowly add 13225 ml sunflower oil Add 264½ large oysters, 1=13g Add 88⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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