Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 851 +
Ingredients
141⅚ egg yolk 141⅚ tbsp white vinegar 141⅚ tbsp dijon 141⅚ pinch cayenne 425½ large oysters, 1=13g 141⅚ tbsp oyster juice 35 6/13 tsp salt 21275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 141⅚ tbsp white vinegar Add {Dijon} Add 141⅚ pinch cayenne Add 35 6/13 tsp salt Blend Slowly add 21275 ml sunflower oil Add 425½ large oysters, 1=13g Add 141⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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