Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 715 +
Ingredients
119⅙ egg yolk 119⅙ tbsp white vinegar 119⅙ tbsp dijon 119⅙ pinch cayenne 357½ large oysters, 1=13g 119⅙ tbsp oyster juice 29 11/14 tsp salt 17875 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 119⅙ tbsp white vinegar Add {Dijon} Add 119⅙ pinch cayenne Add 29 11/14 tsp salt Blend Slowly add 17875 ml sunflower oil Add 357½ large oysters, 1=13g Add 119⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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