Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1124 +
Ingredients
187⅓ egg yolk 187⅓ tbsp white vinegar 187⅓ tbsp dijon 187⅓ pinch cayenne 562 large oysters, 1=13g 187⅓ tbsp oyster juice 46⅚ tsp salt 28100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 187⅓ tbsp white vinegar Add {Dijon} Add 187⅓ pinch cayenne Add 46⅚ tsp salt Blend Slowly add 28100 ml sunflower oil Add 562 large oysters, 1=13g Add 187⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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