Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 973 +
Ingredients
162⅙ egg yolk 162⅙ tbsp white vinegar 162⅙ tbsp dijon 162⅙ pinch cayenne 486½ large oysters, 1=13g 162⅙ tbsp oyster juice 40 7/13 tsp salt 24325 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 162⅙ tbsp white vinegar Add {Dijon} Add 162⅙ pinch cayenne Add 40 7/13 tsp salt Blend Slowly add 24325 ml sunflower oil Add 486½ large oysters, 1=13g Add 162⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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