Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 608 +
Ingredients
101⅓ egg yolk 101⅓ tbsp white vinegar 101⅓ tbsp dijon 101⅓ pinch cayenne 304 large oysters, 1=13g 101⅓ tbsp oyster juice 25⅓ tsp salt 15200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 101⅓ tbsp white vinegar Add {Dijon} Add 101⅓ pinch cayenne Add 25⅓ tsp salt Blend Slowly add 15200 ml sunflower oil Add 304 large oysters, 1=13g Add 101⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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