Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 613 +
Ingredients
102⅙ egg yolk 102⅙ tbsp white vinegar 102⅙ tbsp dijon 102⅙ pinch cayenne 306½ large oysters, 1=13g 102⅙ tbsp oyster juice 25 7/13 tsp salt 15325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 102⅙ tbsp white vinegar Add {Dijon} Add 102⅙ pinch cayenne Add 25 7/13 tsp salt Blend Slowly add 15325 ml sunflower oil Add 306½ large oysters, 1=13g Add 102⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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