Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 647 +
Ingredients
107⅚ egg yolk 107⅚ tbsp white vinegar 107⅚ tbsp dijon 107⅚ pinch cayenne 323½ large oysters, 1=13g 107⅚ tbsp oyster juice 26 15/16 tsp salt 16175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 107⅚ tbsp white vinegar Add {Dijon} Add 107⅚ pinch cayenne Add 26 15/16 tsp salt Blend Slowly add 16175 ml sunflower oil Add 323½ large oysters, 1=13g Add 107⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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