Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 901 +
Ingredients
150⅙ egg yolk 150⅙ tbsp white vinegar 150⅙ tbsp dijon 150⅙ pinch cayenne 450½ large oysters, 1=13g 150⅙ tbsp oyster juice 37 7/13 tsp salt 22525 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 150⅙ tbsp white vinegar Add {Dijon} Add 150⅙ pinch cayenne Add 37 7/13 tsp salt Blend Slowly add 22525 ml sunflower oil Add 450½ large oysters, 1=13g Add 150⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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