Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 518 +
Ingredients
86⅓ egg yolk 86⅓ tbsp white vinegar 86⅓ tbsp dijon 86⅓ pinch cayenne 259 large oysters, 1=13g 86⅓ tbsp oyster juice 21 7/12 tsp salt 12950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 86⅓ tbsp white vinegar Add {Dijon} Add 86⅓ pinch cayenne Add 21 7/12 tsp salt Blend Slowly add 12950 ml sunflower oil Add 259 large oysters, 1=13g Add 86⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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