Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 676 +
Ingredients
112⅔ egg yolk 112⅔ tbsp white vinegar 112⅔ tbsp dijon 112⅔ pinch cayenne 338 large oysters, 1=13g 112⅔ tbsp oyster juice 28⅙ tsp salt 16900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 112⅔ tbsp white vinegar Add {Dijon} Add 112⅔ pinch cayenne Add 28⅙ tsp salt Blend Slowly add 16900 ml sunflower oil Add 338 large oysters, 1=13g Add 112⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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