Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 733 +
Ingredients
122⅙ egg yolk 122⅙ tbsp white vinegar 122⅙ tbsp dijon 122⅙ pinch cayenne 366½ large oysters, 1=13g 122⅙ tbsp oyster juice 30 7/13 tsp salt 18325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 122⅙ tbsp white vinegar Add {Dijon} Add 122⅙ pinch cayenne Add 30 7/13 tsp salt Blend Slowly add 18325 ml sunflower oil Add 366½ large oysters, 1=13g Add 122⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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