Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 541 +
Ingredients
90⅙ egg yolk 90⅙ tbsp white vinegar 90⅙ tbsp dijon 90⅙ pinch cayenne 270½ large oysters, 1=13g 90⅙ tbsp oyster juice 22 7/13 tsp salt 13525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 90⅙ tbsp white vinegar Add {Dijon} Add 90⅙ pinch cayenne Add 22 7/13 tsp salt Blend Slowly add 13525 ml sunflower oil Add 270½ large oysters, 1=13g Add 90⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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