Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 565 +
Ingredients
94⅙ egg yolk 94⅙ tbsp white vinegar 94⅙ tbsp dijon 94⅙ pinch cayenne 282½ large oysters, 1=13g 94⅙ tbsp oyster juice 23 7/13 tsp salt 14125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 94⅙ tbsp white vinegar Add {Dijon} Add 94⅙ pinch cayenne Add 23 7/13 tsp salt Blend Slowly add 14125 ml sunflower oil Add 282½ large oysters, 1=13g Add 94⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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