Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 781 +
Ingredients
130⅙ egg yolk 130⅙ tbsp white vinegar 130⅙ tbsp dijon 130⅙ pinch cayenne 390½ large oysters, 1=13g 130⅙ tbsp oyster juice 32 7/13 tsp salt 19525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 130⅙ tbsp white vinegar Add {Dijon} Add 130⅙ pinch cayenne Add 32 7/13 tsp salt Blend Slowly add 19525 ml sunflower oil Add 390½ large oysters, 1=13g Add 130⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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