Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1012 +
Ingredients
168⅔ egg yolk 168⅔ tbsp white vinegar 168⅔ tbsp dijon 168⅔ pinch cayenne 506 large oysters, 1=13g 168⅔ tbsp oyster juice 42⅙ tsp salt 25300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 168⅔ tbsp white vinegar Add {Dijon} Add 168⅔ pinch cayenne Add 42⅙ tsp salt Blend Slowly add 25300 ml sunflower oil Add 506 large oysters, 1=13g Add 168⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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