Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 655 +
Ingredients
109⅙ egg yolk 109⅙ tbsp white vinegar 109⅙ tbsp dijon 109⅙ pinch cayenne 327½ large oysters, 1=13g 109⅙ tbsp oyster juice 27 2/7 tsp salt 16375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 109⅙ tbsp white vinegar Add {Dijon} Add 109⅙ pinch cayenne Add 27 2/7 tsp salt Blend Slowly add 16375 ml sunflower oil Add 327½ large oysters, 1=13g Add 109⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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