Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 805 +
Ingredients
134⅙ egg yolk 134⅙ tbsp white vinegar 134⅙ tbsp dijon 134⅙ pinch cayenne 402½ large oysters, 1=13g 134⅙ tbsp oyster juice 33 7/13 tsp salt 20125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 134⅙ tbsp white vinegar Add {Dijon} Add 134⅙ pinch cayenne Add 33 7/13 tsp salt Blend Slowly add 20125 ml sunflower oil Add 402½ large oysters, 1=13g Add 134⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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