Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 664 +
Ingredients
110⅔ egg yolk 110⅔ tbsp white vinegar 110⅔ tbsp dijon 110⅔ pinch cayenne 332 large oysters, 1=13g 110⅔ tbsp oyster juice 27⅔ tsp salt 16600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 110⅔ tbsp white vinegar Add {Dijon} Add 110⅔ pinch cayenne Add 27⅔ tsp salt Blend Slowly add 16600 ml sunflower oil Add 332 large oysters, 1=13g Add 110⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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