Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 727 +
Ingredients
121⅙ egg yolk 121⅙ tbsp white vinegar 121⅙ tbsp dijon 121⅙ pinch cayenne 363½ large oysters, 1=13g 121⅙ tbsp oyster juice 30 2/7 tsp salt 18175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 121⅙ tbsp white vinegar Add {Dijon} Add 121⅙ pinch cayenne Add 30 2/7 tsp salt Blend Slowly add 18175 ml sunflower oil Add 363½ large oysters, 1=13g Add 121⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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