Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 572 +
Ingredients
95⅓ egg yolk 95⅓ tbsp white vinegar 95⅓ tbsp dijon 95⅓ pinch cayenne 286 large oysters, 1=13g 95⅓ tbsp oyster juice 23⅚ tsp salt 14300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 95⅓ tbsp white vinegar Add {Dijon} Add 95⅓ pinch cayenne Add 23⅚ tsp salt Blend Slowly add 14300 ml sunflower oil Add 286 large oysters, 1=13g Add 95⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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