Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 793 +
Ingredients
132⅙ egg yolk 132⅙ tbsp white vinegar 132⅙ tbsp dijon 132⅙ pinch cayenne 396½ large oysters, 1=13g 132⅙ tbsp oyster juice 33 1/16 tsp salt 19825 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 132⅙ tbsp white vinegar Add {Dijon} Add 132⅙ pinch cayenne Add 33 1/16 tsp salt Blend Slowly add 19825 ml sunflower oil Add 396½ large oysters, 1=13g Add 132⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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