Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 578 +
Ingredients
96⅓ egg yolk 96⅓ tbsp white vinegar 96⅓ tbsp dijon 96⅓ pinch cayenne 289 large oysters, 1=13g 96⅓ tbsp oyster juice 24 1/12 tsp salt 14450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 96⅓ tbsp white vinegar Add {Dijon} Add 96⅓ pinch cayenne Add 24 1/12 tsp salt Blend Slowly add 14450 ml sunflower oil Add 289 large oysters, 1=13g Add 96⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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