Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 745 +
Ingredients
124⅙ egg yolk 124⅙ tbsp white vinegar 124⅙ tbsp dijon 124⅙ pinch cayenne 372½ large oysters, 1=13g 124⅙ tbsp oyster juice 31 1/16 tsp salt 18625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 124⅙ tbsp white vinegar Add {Dijon} Add 124⅙ pinch cayenne Add 31 1/16 tsp salt Blend Slowly add 18625 ml sunflower oil Add 372½ large oysters, 1=13g Add 124⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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