Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 811 +
Ingredients
135⅙ egg yolk 135⅙ tbsp white vinegar 135⅙ tbsp dijon 135⅙ pinch cayenne 405½ large oysters, 1=13g 135⅙ tbsp oyster juice 33 11/14 tsp salt 20275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 135⅙ tbsp white vinegar Add {Dijon} Add 135⅙ pinch cayenne Add 33 11/14 tsp salt Blend Slowly add 20275 ml sunflower oil Add 405½ large oysters, 1=13g Add 135⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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