Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 703 +
Ingredients
117⅙ egg yolk 117⅙ tbsp white vinegar 117⅙ tbsp dijon 117⅙ pinch cayenne 351½ large oysters, 1=13g 117⅙ tbsp oyster juice 29 2/7 tsp salt 17575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 117⅙ tbsp white vinegar Add {Dijon} Add 117⅙ pinch cayenne Add 29 2/7 tsp salt Blend Slowly add 17575 ml sunflower oil Add 351½ large oysters, 1=13g Add 117⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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