Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 524 +
Ingredients
87⅓ egg yolk 87⅓ tbsp white vinegar 87⅓ tbsp dijon 87⅓ pinch cayenne 262 large oysters, 1=13g 87⅓ tbsp oyster juice 21⅚ tsp salt 13100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 87⅓ tbsp white vinegar Add {Dijon} Add 87⅓ pinch cayenne Add 21⅚ tsp salt Blend Slowly add 13100 ml sunflower oil Add 262 large oysters, 1=13g Add 87⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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