Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 691 +
Ingredients
115⅙ egg yolk 115⅙ tbsp white vinegar 115⅙ tbsp dijon 115⅙ pinch cayenne 345½ large oysters, 1=13g 115⅙ tbsp oyster juice 28 11/14 tsp salt 17275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 115⅙ tbsp white vinegar Add {Dijon} Add 115⅙ pinch cayenne Add 28 11/14 tsp salt Blend Slowly add 17275 ml sunflower oil Add 345½ large oysters, 1=13g Add 115⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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