Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 971 +
Ingredients
161⅚ egg yolk 161⅚ tbsp white vinegar 161⅚ tbsp dijon 161⅚ pinch cayenne 485½ large oysters, 1=13g 161⅚ tbsp oyster juice 40 6/13 tsp salt 24275 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 161⅚ tbsp white vinegar Add {Dijon} Add 161⅚ pinch cayenne Add 40 6/13 tsp salt Blend Slowly add 24275 ml sunflower oil Add 485½ large oysters, 1=13g Add 161⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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