Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 707 +
Ingredients
117⅚ egg yolk 117⅚ tbsp white vinegar 117⅚ tbsp dijon 117⅚ pinch cayenne 353½ large oysters, 1=13g 117⅚ tbsp oyster juice 29 6/13 tsp salt 17675 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 117⅚ tbsp white vinegar Add {Dijon} Add 117⅚ pinch cayenne Add 29 6/13 tsp salt Blend Slowly add 17675 ml sunflower oil Add 353½ large oysters, 1=13g Add 117⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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