Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 763 +
Ingredients
127⅙ egg yolk 127⅙ tbsp white vinegar 127⅙ tbsp dijon 127⅙ pinch cayenne 381½ large oysters, 1=13g 127⅙ tbsp oyster juice 31 11/14 tsp salt 19075 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 127⅙ tbsp white vinegar Add {Dijon} Add 127⅙ pinch cayenne Add 31 11/14 tsp salt Blend Slowly add 19075 ml sunflower oil Add 381½ large oysters, 1=13g Add 127⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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