Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 632 +
Ingredients
105⅓ egg yolk 105⅓ tbsp white vinegar 105⅓ tbsp dijon 105⅓ pinch cayenne 316 large oysters, 1=13g 105⅓ tbsp oyster juice 26⅓ tsp salt 15800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 105⅓ tbsp white vinegar Add {Dijon} Add 105⅓ pinch cayenne Add 26⅓ tsp salt Blend Slowly add 15800 ml sunflower oil Add 316 large oysters, 1=13g Add 105⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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