Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1034 +
Ingredients
172⅓ egg yolk 172⅓ tbsp white vinegar 172⅓ tbsp dijon 172⅓ pinch cayenne 517 large oysters, 1=13g 172⅓ tbsp oyster juice 43 1/12 tsp salt 25850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 172⅓ tbsp white vinegar Add {Dijon} Add 172⅓ pinch cayenne Add 43 1/12 tsp salt Blend Slowly add 25850 ml sunflower oil Add 517 large oysters, 1=13g Add 172⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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