Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 670 +
Ingredients
111⅔ egg yolk 111⅔ tbsp white vinegar 111⅔ tbsp dijon 111⅔ pinch cayenne 335 large oysters, 1=13g 111⅔ tbsp oyster juice 27 11/12 tsp salt 16750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 111⅔ tbsp white vinegar Add {Dijon} Add 111⅔ pinch cayenne Add 27 11/12 tsp salt Blend Slowly add 16750 ml sunflower oil Add 335 large oysters, 1=13g Add 111⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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