Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 584 +
Ingredients
97⅓ egg yolk 97⅓ tbsp white vinegar 97⅓ tbsp dijon 97⅓ pinch cayenne 292 large oysters, 1=13g 97⅓ tbsp oyster juice 24⅓ tsp salt 14600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 97⅓ tbsp white vinegar Add {Dijon} Add 97⅓ pinch cayenne Add 24⅓ tsp salt Blend Slowly add 14600 ml sunflower oil Add 292 large oysters, 1=13g Add 97⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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