Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 625 +
Ingredients
104⅙ egg yolk 104⅙ tbsp white vinegar 104⅙ tbsp dijon 104⅙ pinch cayenne 312½ large oysters, 1=13g 104⅙ tbsp oyster juice 26 1/16 tsp salt 15625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 104⅙ tbsp white vinegar Add {Dijon} Add 104⅙ pinch cayenne Add 26 1/16 tsp salt Blend Slowly add 15625 ml sunflower oil Add 312½ large oysters, 1=13g Add 104⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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