Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 937 +
Ingredients
156⅙ egg yolk 156⅙ tbsp white vinegar 156⅙ tbsp dijon 156⅙ pinch cayenne 468½ large oysters, 1=13g 156⅙ tbsp oyster juice 39 1/16 tsp salt 23425 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 156⅙ tbsp white vinegar Add {Dijon} Add 156⅙ pinch cayenne Add 39 1/16 tsp salt Blend Slowly add 23425 ml sunflower oil Add 468½ large oysters, 1=13g Add 156⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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