Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 817 +
Ingredients
136⅙ egg yolk 136⅙ tbsp white vinegar 136⅙ tbsp dijon 136⅙ pinch cayenne 408½ large oysters, 1=13g 136⅙ tbsp oyster juice 34 1/16 tsp salt 20425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 136⅙ tbsp white vinegar Add {Dijon} Add 136⅙ pinch cayenne Add 34 1/16 tsp salt Blend Slowly add 20425 ml sunflower oil Add 408½ large oysters, 1=13g Add 136⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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