Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1060 +
Ingredients
176⅔ egg yolk 176⅔ tbsp white vinegar 176⅔ tbsp dijon 176⅔ pinch cayenne 530 large oysters, 1=13g 176⅔ tbsp oyster juice 44⅙ tsp salt 26500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 176⅔ tbsp white vinegar Add {Dijon} Add 176⅔ pinch cayenne Add 44⅙ tsp salt Blend Slowly add 26500 ml sunflower oil Add 530 large oysters, 1=13g Add 176⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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