Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 530 +
Ingredients
88⅓ egg yolk 88⅓ tbsp white vinegar 88⅓ tbsp dijon 88⅓ pinch cayenne 265 large oysters, 1=13g 88⅓ tbsp oyster juice 22 1/12 tsp salt 13250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 88⅓ tbsp white vinegar Add {Dijon} Add 88⅓ pinch cayenne Add 22 1/12 tsp salt Blend Slowly add 13250 ml sunflower oil Add 265 large oysters, 1=13g Add 88⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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