Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 709 +
Ingredients
118⅙ egg yolk 118⅙ tbsp white vinegar 118⅙ tbsp dijon 118⅙ pinch cayenne 354½ large oysters, 1=13g 118⅙ tbsp oyster juice 29 7/13 tsp salt 17725 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 118⅙ tbsp white vinegar Add {Dijon} Add 118⅙ pinch cayenne Add 29 7/13 tsp salt Blend Slowly add 17725 ml sunflower oil Add 354½ large oysters, 1=13g Add 118⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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