Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 919 +
Ingredients
153⅙ egg yolk 153⅙ tbsp white vinegar 153⅙ tbsp dijon 153⅙ pinch cayenne 459½ large oysters, 1=13g 153⅙ tbsp oyster juice 38 2/7 tsp salt 22975 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 153⅙ tbsp white vinegar Add {Dijon} Add 153⅙ pinch cayenne Add 38 2/7 tsp salt Blend Slowly add 22975 ml sunflower oil Add 459½ large oysters, 1=13g Add 153⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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