Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1028 +
Ingredients
171⅓ egg yolk 171⅓ tbsp white vinegar 171⅓ tbsp dijon 171⅓ pinch cayenne 514 large oysters, 1=13g 171⅓ tbsp oyster juice 42⅚ tsp salt 25700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 171⅓ tbsp white vinegar Add {Dijon} Add 171⅓ pinch cayenne Add 42⅚ tsp salt Blend Slowly add 25700 ml sunflower oil Add 514 large oysters, 1=13g Add 171⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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