Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 791 +
Ingredients
131⅚ egg yolk 131⅚ tbsp white vinegar 131⅚ tbsp dijon 131⅚ pinch cayenne 395½ large oysters, 1=13g 131⅚ tbsp oyster juice 32 15/16 tsp salt 19775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 131⅚ tbsp white vinegar Add {Dijon} Add 131⅚ pinch cayenne Add 32 15/16 tsp salt Blend Slowly add 19775 ml sunflower oil Add 395½ large oysters, 1=13g Add 131⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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