Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 643 +
Ingredients
107⅙ egg yolk 107⅙ tbsp white vinegar 107⅙ tbsp dijon 107⅙ pinch cayenne 321½ large oysters, 1=13g 107⅙ tbsp oyster juice 26 11/14 tsp salt 16075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 107⅙ tbsp white vinegar Add {Dijon} Add 107⅙ pinch cayenne Add 26 11/14 tsp salt Blend Slowly add 16075 ml sunflower oil Add 321½ large oysters, 1=13g Add 107⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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