Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 662 +
Ingredients
110⅓ egg yolk 110⅓ tbsp white vinegar 110⅓ tbsp dijon 110⅓ pinch cayenne 331 large oysters, 1=13g 110⅓ tbsp oyster juice 27 7/12 tsp salt 16550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 110⅓ tbsp white vinegar Add {Dijon} Add 110⅓ pinch cayenne Add 27 7/12 tsp salt Blend Slowly add 16550 ml sunflower oil Add 331 large oysters, 1=13g Add 110⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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