Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 520 +
Ingredients
86⅔ egg yolk 86⅔ tbsp white vinegar 86⅔ tbsp dijon 86⅔ pinch cayenne 260 large oysters, 1=13g 86⅔ tbsp oyster juice 21⅔ tsp salt 13000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 86⅔ tbsp white vinegar Add {Dijon} Add 86⅔ pinch cayenne Add 21⅔ tsp salt Blend Slowly add 13000 ml sunflower oil Add 260 large oysters, 1=13g Add 86⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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