Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 967 +
Ingredients
161⅙ egg yolk 161⅙ tbsp white vinegar 161⅙ tbsp dijon 161⅙ pinch cayenne 483½ large oysters, 1=13g 161⅙ tbsp oyster juice 40 2/7 tsp salt 24175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 161⅙ tbsp white vinegar Add {Dijon} Add 161⅙ pinch cayenne Add 40 2/7 tsp salt Blend Slowly add 24175 ml sunflower oil Add 483½ large oysters, 1=13g Add 161⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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