Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1070 +
Ingredients
178⅓ egg yolk 178⅓ tbsp white vinegar 178⅓ tbsp dijon 178⅓ pinch cayenne 535 large oysters, 1=13g 178⅓ tbsp oyster juice 44 7/12 tsp salt 26750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 178⅓ tbsp white vinegar Add {Dijon} Add 178⅓ pinch cayenne Add 44 7/12 tsp salt Blend Slowly add 26750 ml sunflower oil Add 535 large oysters, 1=13g Add 178⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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