Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 871 +
Ingredients
145⅙ egg yolk 145⅙ tbsp white vinegar 145⅙ tbsp dijon 145⅙ pinch cayenne 435½ large oysters, 1=13g 145⅙ tbsp oyster juice 36 2/7 tsp salt 21775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 145⅙ tbsp white vinegar Add {Dijon} Add 145⅙ pinch cayenne Add 36 2/7 tsp salt Blend Slowly add 21775 ml sunflower oil Add 435½ large oysters, 1=13g Add 145⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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