Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 847 +
Ingredients
141⅙ egg yolk 141⅙ tbsp white vinegar 141⅙ tbsp dijon 141⅙ pinch cayenne 423½ large oysters, 1=13g 141⅙ tbsp oyster juice 35 2/7 tsp salt 21175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 141⅙ tbsp white vinegar Add {Dijon} Add 141⅙ pinch cayenne Add 35 2/7 tsp salt Blend Slowly add 21175 ml sunflower oil Add 423½ large oysters, 1=13g Add 141⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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