Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 677 +
Ingredients
112⅚ egg yolk 112⅚ tbsp white vinegar 112⅚ tbsp dijon 112⅚ pinch cayenne 338½ large oysters, 1=13g 112⅚ tbsp oyster juice 28 3/14 tsp salt 16925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 112⅚ tbsp white vinegar Add {Dijon} Add 112⅚ pinch cayenne Add 28 3/14 tsp salt Blend Slowly add 16925 ml sunflower oil Add 338½ large oysters, 1=13g Add 112⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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