Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 548 +
Ingredients
91⅓ egg yolk 91⅓ tbsp white vinegar 91⅓ tbsp dijon 91⅓ pinch cayenne 274 large oysters, 1=13g 91⅓ tbsp oyster juice 22⅚ tsp salt 13700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 91⅓ tbsp white vinegar Add {Dijon} Add 91⅓ pinch cayenne Add 22⅚ tsp salt Blend Slowly add 13700 ml sunflower oil Add 274 large oysters, 1=13g Add 91⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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