Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 667 +
Ingredients
111⅙ egg yolk 111⅙ tbsp white vinegar 111⅙ tbsp dijon 111⅙ pinch cayenne 333½ large oysters, 1=13g 111⅙ tbsp oyster juice 27 11/14 tsp salt 16675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 111⅙ tbsp white vinegar Add {Dijon} Add 111⅙ pinch cayenne Add 27 11/14 tsp salt Blend Slowly add 16675 ml sunflower oil Add 333½ large oysters, 1=13g Add 111⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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