Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 619 +
Ingredients
103⅙ egg yolk 103⅙ tbsp white vinegar 103⅙ tbsp dijon 103⅙ pinch cayenne 309½ large oysters, 1=13g 103⅙ tbsp oyster juice 25 11/14 tsp salt 15475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 103⅙ tbsp white vinegar Add {Dijon} Add 103⅙ pinch cayenne Add 25 11/14 tsp salt Blend Slowly add 15475 ml sunflower oil Add 309½ large oysters, 1=13g Add 103⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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