Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 652 +
Ingredients
108⅔ egg yolk 108⅔ tbsp white vinegar 108⅔ tbsp dijon 108⅔ pinch cayenne 326 large oysters, 1=13g 108⅔ tbsp oyster juice 27⅙ tsp salt 16300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 108⅔ tbsp white vinegar Add {Dijon} Add 108⅔ pinch cayenne Add 27⅙ tsp salt Blend Slowly add 16300 ml sunflower oil Add 326 large oysters, 1=13g Add 108⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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