Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 626 +
Ingredients
104⅓ egg yolk 104⅓ tbsp white vinegar 104⅓ tbsp dijon 104⅓ pinch cayenne 313 large oysters, 1=13g 104⅓ tbsp oyster juice 26 1/12 tsp salt 15650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 104⅓ tbsp white vinegar Add {Dijon} Add 104⅓ pinch cayenne Add 26 1/12 tsp salt Blend Slowly add 15650 ml sunflower oil Add 313 large oysters, 1=13g Add 104⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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