Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 650 +
Ingredients
108⅓ egg yolk 108⅓ tbsp white vinegar 108⅓ tbsp dijon 108⅓ pinch cayenne 325 large oysters, 1=13g 108⅓ tbsp oyster juice 27 1/12 tsp salt 16250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 108⅓ tbsp white vinegar Add {Dijon} Add 108⅓ pinch cayenne Add 27 1/12 tsp salt Blend Slowly add 16250 ml sunflower oil Add 325 large oysters, 1=13g Add 108⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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