Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 610 +
Ingredients
101⅔ egg yolk 101⅔ tbsp white vinegar 101⅔ tbsp dijon 101⅔ pinch cayenne 305 large oysters, 1=13g 101⅔ tbsp oyster juice 25 5/12 tsp salt 15250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 101⅔ tbsp white vinegar Add {Dijon} Add 101⅔ pinch cayenne Add 25 5/12 tsp salt Blend Slowly add 15250 ml sunflower oil Add 305 large oysters, 1=13g Add 101⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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