Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1006 +
Ingredients
167⅔ egg yolk 167⅔ tbsp white vinegar 167⅔ tbsp dijon 167⅔ pinch cayenne 503 large oysters, 1=13g 167⅔ tbsp oyster juice 41 11/12 tsp salt 25150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 167⅔ tbsp white vinegar Add {Dijon} Add 167⅔ pinch cayenne Add 41 11/12 tsp salt Blend Slowly add 25150 ml sunflower oil Add 503 large oysters, 1=13g Add 167⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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