Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 731 +
Ingredients
121⅚ egg yolk 121⅚ tbsp white vinegar 121⅚ tbsp dijon 121⅚ pinch cayenne 365½ large oysters, 1=13g 121⅚ tbsp oyster juice 30 6/13 tsp salt 18275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 121⅚ tbsp white vinegar Add {Dijon} Add 121⅚ pinch cayenne Add 30 6/13 tsp salt Blend Slowly add 18275 ml sunflower oil Add 365½ large oysters, 1=13g Add 121⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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