Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 797 +
Ingredients
132⅚ egg yolk 132⅚ tbsp white vinegar 132⅚ tbsp dijon 132⅚ pinch cayenne 398½ large oysters, 1=13g 132⅚ tbsp oyster juice 33 3/14 tsp salt 19925 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 132⅚ tbsp white vinegar Add {Dijon} Add 132⅚ pinch cayenne Add 33 3/14 tsp salt Blend Slowly add 19925 ml sunflower oil Add 398½ large oysters, 1=13g Add 132⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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