Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 661 +
Ingredients
110⅙ egg yolk 110⅙ tbsp white vinegar 110⅙ tbsp dijon 110⅙ pinch cayenne 330½ large oysters, 1=13g 110⅙ tbsp oyster juice 27 7/13 tsp salt 16525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 110⅙ tbsp white vinegar Add {Dijon} Add 110⅙ pinch cayenne Add 27 7/13 tsp salt Blend Slowly add 16525 ml sunflower oil Add 330½ large oysters, 1=13g Add 110⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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