Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 550 +
Ingredients
91⅔ egg yolk 91⅔ tbsp white vinegar 91⅔ tbsp dijon 91⅔ pinch cayenne 275 large oysters, 1=13g 91⅔ tbsp oyster juice 22 11/12 tsp salt 13750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 91⅔ tbsp white vinegar Add {Dijon} Add 91⅔ pinch cayenne Add 22 11/12 tsp salt Blend Slowly add 13750 ml sunflower oil Add 275 large oysters, 1=13g Add 91⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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