Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 557 +
Ingredients
92⅚ egg yolk 92⅚ tbsp white vinegar 92⅚ tbsp dijon 92⅚ pinch cayenne 278½ large oysters, 1=13g 92⅚ tbsp oyster juice 23 3/14 tsp salt 13925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 92⅚ tbsp white vinegar Add {Dijon} Add 92⅚ pinch cayenne Add 23 3/14 tsp salt Blend Slowly add 13925 ml sunflower oil Add 278½ large oysters, 1=13g Add 92⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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