Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 544 +
Ingredients
90⅔ egg yolk 90⅔ tbsp white vinegar 90⅔ tbsp dijon 90⅔ pinch cayenne 272 large oysters, 1=13g 90⅔ tbsp oyster juice 22⅔ tsp salt 13600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 90⅔ tbsp white vinegar Add {Dijon} Add 90⅔ pinch cayenne Add 22⅔ tsp salt Blend Slowly add 13600 ml sunflower oil Add 272 large oysters, 1=13g Add 90⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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