Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 580 +
Ingredients
96⅔ egg yolk 96⅔ tbsp white vinegar 96⅔ tbsp dijon 96⅔ pinch cayenne 290 large oysters, 1=13g 96⅔ tbsp oyster juice 24⅙ tsp salt 14500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 96⅔ tbsp white vinegar Add {Dijon} Add 96⅔ pinch cayenne Add 24⅙ tsp salt Blend Slowly add 14500 ml sunflower oil Add 290 large oysters, 1=13g Add 96⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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