Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 683 +
Ingredients
113⅚ egg yolk 113⅚ tbsp white vinegar 113⅚ tbsp dijon 113⅚ pinch cayenne 341½ large oysters, 1=13g 113⅚ tbsp oyster juice 28 6/13 tsp salt 17075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 113⅚ tbsp white vinegar Add {Dijon} Add 113⅚ pinch cayenne Add 28 6/13 tsp salt Blend Slowly add 17075 ml sunflower oil Add 341½ large oysters, 1=13g Add 113⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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