Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 623 +
Ingredients
103⅚ egg yolk 103⅚ tbsp white vinegar 103⅚ tbsp dijon 103⅚ pinch cayenne 311½ large oysters, 1=13g 103⅚ tbsp oyster juice 25 15/16 tsp salt 15575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 103⅚ tbsp white vinegar Add {Dijon} Add 103⅚ pinch cayenne Add 25 15/16 tsp salt Blend Slowly add 15575 ml sunflower oil Add 311½ large oysters, 1=13g Add 103⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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