Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 577 +
Ingredients
96⅙ egg yolk 96⅙ tbsp white vinegar 96⅙ tbsp dijon 96⅙ pinch cayenne 288½ large oysters, 1=13g 96⅙ tbsp oyster juice 24 1/16 tsp salt 14425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 96⅙ tbsp white vinegar Add {Dijon} Add 96⅙ pinch cayenne Add 24 1/16 tsp salt Blend Slowly add 14425 ml sunflower oil Add 288½ large oysters, 1=13g Add 96⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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