Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1004 +
Ingredients
167⅓ egg yolk 167⅓ tbsp white vinegar 167⅓ tbsp dijon 167⅓ pinch cayenne 502 large oysters, 1=13g 167⅓ tbsp oyster juice 41⅚ tsp salt 25100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 167⅓ tbsp white vinegar Add {Dijon} Add 167⅓ pinch cayenne Add 41⅚ tsp salt Blend Slowly add 25100 ml sunflower oil Add 502 large oysters, 1=13g Add 167⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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