Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 785 +
Ingredients
130⅚ egg yolk 130⅚ tbsp white vinegar 130⅚ tbsp dijon 130⅚ pinch cayenne 392½ large oysters, 1=13g 130⅚ tbsp oyster juice 32 5/7 tsp salt 19625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 130⅚ tbsp white vinegar Add {Dijon} Add 130⅚ pinch cayenne Add 32 5/7 tsp salt Blend Slowly add 19625 ml sunflower oil Add 392½ large oysters, 1=13g Add 130⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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