Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 991 +
Ingredients
165⅙ egg yolk 165⅙ tbsp white vinegar 165⅙ tbsp dijon 165⅙ pinch cayenne 495½ large oysters, 1=13g 165⅙ tbsp oyster juice 41 2/7 tsp salt 24775 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 165⅙ tbsp white vinegar Add {Dijon} Add 165⅙ pinch cayenne Add 41 2/7 tsp salt Blend Slowly add 24775 ml sunflower oil Add 495½ large oysters, 1=13g Add 165⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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