Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1082 +
Ingredients
180⅓ egg yolk 180⅓ tbsp white vinegar 180⅓ tbsp dijon 180⅓ pinch cayenne 541 large oysters, 1=13g 180⅓ tbsp oyster juice 45 1/12 tsp salt 27050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 180⅓ tbsp white vinegar Add {Dijon} Add 180⅓ pinch cayenne Add 45 1/12 tsp salt Blend Slowly add 27050 ml sunflower oil Add 541 large oysters, 1=13g Add 180⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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