Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1036 +
Ingredients
172⅔ egg yolk 172⅔ tbsp white vinegar 172⅔ tbsp dijon 172⅔ pinch cayenne 518 large oysters, 1=13g 172⅔ tbsp oyster juice 43⅙ tsp salt 25900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 172⅔ tbsp white vinegar Add {Dijon} Add 172⅔ pinch cayenne Add 43⅙ tsp salt Blend Slowly add 25900 ml sunflower oil Add 518 large oysters, 1=13g Add 172⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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