Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 679 +
Ingredients
113⅙ egg yolk 113⅙ tbsp white vinegar 113⅙ tbsp dijon 113⅙ pinch cayenne 339½ large oysters, 1=13g 113⅙ tbsp oyster juice 28 2/7 tsp salt 16975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 113⅙ tbsp white vinegar Add {Dijon} Add 113⅙ pinch cayenne Add 28 2/7 tsp salt Blend Slowly add 16975 ml sunflower oil Add 339½ large oysters, 1=13g Add 113⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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