Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 925 +
Ingredients
154⅙ egg yolk 154⅙ tbsp white vinegar 154⅙ tbsp dijon 154⅙ pinch cayenne 462½ large oysters, 1=13g 154⅙ tbsp oyster juice 38 7/13 tsp salt 23125 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 154⅙ tbsp white vinegar Add {Dijon} Add 154⅙ pinch cayenne Add 38 7/13 tsp salt Blend Slowly add 23125 ml sunflower oil Add 462½ large oysters, 1=13g Add 154⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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