Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1072 +
Ingredients
178⅔ egg yolk 178⅔ tbsp white vinegar 178⅔ tbsp dijon 178⅔ pinch cayenne 536 large oysters, 1=13g 178⅔ tbsp oyster juice 44⅔ tsp salt 26800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 178⅔ tbsp white vinegar Add {Dijon} Add 178⅔ pinch cayenne Add 44⅔ tsp salt Blend Slowly add 26800 ml sunflower oil Add 536 large oysters, 1=13g Add 178⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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