Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 566 +
Ingredients
94⅓ egg yolk 94⅓ tbsp white vinegar 94⅓ tbsp dijon 94⅓ pinch cayenne 283 large oysters, 1=13g 94⅓ tbsp oyster juice 23 7/12 tsp salt 14150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 94⅓ tbsp white vinegar Add {Dijon} Add 94⅓ pinch cayenne Add 23 7/12 tsp salt Blend Slowly add 14150 ml sunflower oil Add 283 large oysters, 1=13g Add 94⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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