Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1100 +
Ingredients
183⅓ egg yolk 183⅓ tbsp white vinegar 183⅓ tbsp dijon 183⅓ pinch cayenne 550 large oysters, 1=13g 183⅓ tbsp oyster juice 45⅚ tsp salt 27500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 183⅓ tbsp white vinegar Add {Dijon} Add 183⅓ pinch cayenne Add 45⅚ tsp salt Blend Slowly add 27500 ml sunflower oil Add 550 large oysters, 1=13g Add 183⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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