Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 551 +
Ingredients
91⅚ egg yolk 91⅚ tbsp white vinegar 91⅚ tbsp dijon 91⅚ pinch cayenne 275½ large oysters, 1=13g 91⅚ tbsp oyster juice 22 15/16 tsp salt 13775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 91⅚ tbsp white vinegar Add {Dijon} Add 91⅚ pinch cayenne Add 22 15/16 tsp salt Blend Slowly add 13775 ml sunflower oil Add 275½ large oysters, 1=13g Add 91⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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