Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 799 +
Ingredients
133⅙ egg yolk 133⅙ tbsp white vinegar 133⅙ tbsp dijon 133⅙ pinch cayenne 399½ large oysters, 1=13g 133⅙ tbsp oyster juice 33 2/7 tsp salt 19975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 133⅙ tbsp white vinegar Add {Dijon} Add 133⅙ pinch cayenne Add 33 2/7 tsp salt Blend Slowly add 19975 ml sunflower oil Add 399½ large oysters, 1=13g Add 133⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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