Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 553 +
Ingredients
92⅙ egg yolk 92⅙ tbsp white vinegar 92⅙ tbsp dijon 92⅙ pinch cayenne 276½ large oysters, 1=13g 92⅙ tbsp oyster juice 23 1/16 tsp salt 13825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 92⅙ tbsp white vinegar Add {Dijon} Add 92⅙ pinch cayenne Add 23 1/16 tsp salt Blend Slowly add 13825 ml sunflower oil Add 276½ large oysters, 1=13g Add 92⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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