Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 979 +
Ingredients
163⅙ egg yolk 163⅙ tbsp white vinegar 163⅙ tbsp dijon 163⅙ pinch cayenne 489½ large oysters, 1=13g 163⅙ tbsp oyster juice 40 11/14 tsp salt 24475 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 163⅙ tbsp white vinegar Add {Dijon} Add 163⅙ pinch cayenne Add 40 11/14 tsp salt Blend Slowly add 24475 ml sunflower oil Add 489½ large oysters, 1=13g Add 163⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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