Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 695 +
Ingredients
115⅚ egg yolk 115⅚ tbsp white vinegar 115⅚ tbsp dijon 115⅚ pinch cayenne 347½ large oysters, 1=13g 115⅚ tbsp oyster juice 28 15/16 tsp salt 17375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 115⅚ tbsp white vinegar Add {Dijon} Add 115⅚ pinch cayenne Add 28 15/16 tsp salt Blend Slowly add 17375 ml sunflower oil Add 347½ large oysters, 1=13g Add 115⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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