Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 646 +
Ingredients
107⅔ egg yolk 107⅔ tbsp white vinegar 107⅔ tbsp dijon 107⅔ pinch cayenne 323 large oysters, 1=13g 107⅔ tbsp oyster juice 26 11/12 tsp salt 16150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 107⅔ tbsp white vinegar Add {Dijon} Add 107⅔ pinch cayenne Add 26 11/12 tsp salt Blend Slowly add 16150 ml sunflower oil Add 323 large oysters, 1=13g Add 107⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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