Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 532 +
Ingredients
88⅔ egg yolk 88⅔ tbsp white vinegar 88⅔ tbsp dijon 88⅔ pinch cayenne 266 large oysters, 1=13g 88⅔ tbsp oyster juice 22⅙ tsp salt 13300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 88⅔ tbsp white vinegar Add {Dijon} Add 88⅔ pinch cayenne Add 22⅙ tsp salt Blend Slowly add 13300 ml sunflower oil Add 266 large oysters, 1=13g Add 88⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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