Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 574 +
Ingredients
95⅔ egg yolk 95⅔ tbsp white vinegar 95⅔ tbsp dijon 95⅔ pinch cayenne 287 large oysters, 1=13g 95⅔ tbsp oyster juice 23 11/12 tsp salt 14350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 95⅔ tbsp white vinegar Add {Dijon} Add 95⅔ pinch cayenne Add 23 11/12 tsp salt Blend Slowly add 14350 ml sunflower oil Add 287 large oysters, 1=13g Add 95⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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