Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 656 +
Ingredients
109⅓ egg yolk 109⅓ tbsp white vinegar 109⅓ tbsp dijon 109⅓ pinch cayenne 328 large oysters, 1=13g 109⅓ tbsp oyster juice 27⅓ tsp salt 16400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 109⅓ tbsp white vinegar Add {Dijon} Add 109⅓ pinch cayenne Add 27⅓ tsp salt Blend Slowly add 16400 ml sunflower oil Add 328 large oysters, 1=13g Add 109⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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