Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1052 +
Ingredients
175⅓ egg yolk 175⅓ tbsp white vinegar 175⅓ tbsp dijon 175⅓ pinch cayenne 526 large oysters, 1=13g 175⅓ tbsp oyster juice 43⅚ tsp salt 26300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 175⅓ tbsp white vinegar Add {Dijon} Add 175⅓ pinch cayenne Add 43⅚ tsp salt Blend Slowly add 26300 ml sunflower oil Add 526 large oysters, 1=13g Add 175⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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