Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 611 +
Ingredients
101⅚ egg yolk 101⅚ tbsp white vinegar 101⅚ tbsp dijon 101⅚ pinch cayenne 305½ large oysters, 1=13g 101⅚ tbsp oyster juice 25 6/13 tsp salt 15275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 101⅚ tbsp white vinegar Add {Dijon} Add 101⅚ pinch cayenne Add 25 6/13 tsp salt Blend Slowly add 15275 ml sunflower oil Add 305½ large oysters, 1=13g Add 101⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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