Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 535 +
Ingredients
89⅙ egg yolk 89⅙ tbsp white vinegar 89⅙ tbsp dijon 89⅙ pinch cayenne 267½ large oysters, 1=13g 89⅙ tbsp oyster juice 22 2/7 tsp salt 13375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 89⅙ tbsp white vinegar Add {Dijon} Add 89⅙ pinch cayenne Add 22 2/7 tsp salt Blend Slowly add 13375 ml sunflower oil Add 267½ large oysters, 1=13g Add 89⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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