Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 640 +
Ingredients
106⅔ egg yolk 106⅔ tbsp white vinegar 106⅔ tbsp dijon 106⅔ pinch cayenne 320 large oysters, 1=13g 106⅔ tbsp oyster juice 26⅔ tsp salt 16000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 106⅔ tbsp white vinegar Add {Dijon} Add 106⅔ pinch cayenne Add 26⅔ tsp salt Blend Slowly add 16000 ml sunflower oil Add 320 large oysters, 1=13g Add 106⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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