Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 838 +
Ingredients
139⅔ egg yolk 139⅔ tbsp white vinegar 139⅔ tbsp dijon 139⅔ pinch cayenne 419 large oysters, 1=13g 139⅔ tbsp oyster juice 34 11/12 tsp salt 20950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 139⅔ tbsp white vinegar Add {Dijon} Add 139⅔ pinch cayenne Add 34 11/12 tsp salt Blend Slowly add 20950 ml sunflower oil Add 419 large oysters, 1=13g Add 139⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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