Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 911 +
Ingredients
151⅚ egg yolk 151⅚ tbsp white vinegar 151⅚ tbsp dijon 151⅚ pinch cayenne 455½ large oysters, 1=13g 151⅚ tbsp oyster juice 37 15/16 tsp salt 22775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 151⅚ tbsp white vinegar Add {Dijon} Add 151⅚ pinch cayenne Add 37 15/16 tsp salt Blend Slowly add 22775 ml sunflower oil Add 455½ large oysters, 1=13g Add 151⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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