Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 571 +
Ingredients
95⅙ egg yolk 95⅙ tbsp white vinegar 95⅙ tbsp dijon 95⅙ pinch cayenne 285½ large oysters, 1=13g 95⅙ tbsp oyster juice 23 11/14 tsp salt 14275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 95⅙ tbsp white vinegar Add {Dijon} Add 95⅙ pinch cayenne Add 23 11/14 tsp salt Blend Slowly add 14275 ml sunflower oil Add 285½ large oysters, 1=13g Add 95⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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