Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 863 +
Ingredients
143⅚ egg yolk 143⅚ tbsp white vinegar 143⅚ tbsp dijon 143⅚ pinch cayenne 431½ large oysters, 1=13g 143⅚ tbsp oyster juice 35 15/16 tsp salt 21575 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 143⅚ tbsp white vinegar Add {Dijon} Add 143⅚ pinch cayenne Add 35 15/16 tsp salt Blend Slowly add 21575 ml sunflower oil Add 431½ large oysters, 1=13g Add 143⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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