Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 935 +
Ingredients
155⅚ egg yolk 155⅚ tbsp white vinegar 155⅚ tbsp dijon 155⅚ pinch cayenne 467½ large oysters, 1=13g 155⅚ tbsp oyster juice 38 15/16 tsp salt 23375 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 155⅚ tbsp white vinegar Add {Dijon} Add 155⅚ pinch cayenne Add 38 15/16 tsp salt Blend Slowly add 23375 ml sunflower oil Add 467½ large oysters, 1=13g Add 155⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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