Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1084 +
Ingredients
180⅔ egg yolk 180⅔ tbsp white vinegar 180⅔ tbsp dijon 180⅔ pinch cayenne 542 large oysters, 1=13g 180⅔ tbsp oyster juice 45⅙ tsp salt 27100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 180⅔ tbsp white vinegar Add {Dijon} Add 180⅔ pinch cayenne Add 45⅙ tsp salt Blend Slowly add 27100 ml sunflower oil Add 542 large oysters, 1=13g Add 180⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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