Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1090 +
Ingredients
181⅔ egg yolk 181⅔ tbsp white vinegar 181⅔ tbsp dijon 181⅔ pinch cayenne 545 large oysters, 1=13g 181⅔ tbsp oyster juice 45 5/12 tsp salt 27250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 181⅔ tbsp white vinegar Add {Dijon} Add 181⅔ pinch cayenne Add 45 5/12 tsp salt Blend Slowly add 27250 ml sunflower oil Add 545 large oysters, 1=13g Add 181⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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