Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1010 +
Ingredients
168⅓ egg yolk 168⅓ tbsp white vinegar 168⅓ tbsp dijon 168⅓ pinch cayenne 505 large oysters, 1=13g 168⅓ tbsp oyster juice 42 1/12 tsp salt 25250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 168⅓ tbsp white vinegar Add {Dijon} Add 168⅓ pinch cayenne Add 42 1/12 tsp salt Blend Slowly add 25250 ml sunflower oil Add 505 large oysters, 1=13g Add 168⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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