Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 682 +
Ingredients
113⅔ egg yolk 113⅔ tbsp white vinegar 113⅔ tbsp dijon 113⅔ pinch cayenne 341 large oysters, 1=13g 113⅔ tbsp oyster juice 28 5/12 tsp salt 17050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 113⅔ tbsp white vinegar Add {Dijon} Add 113⅔ pinch cayenne Add 28 5/12 tsp salt Blend Slowly add 17050 ml sunflower oil Add 341 large oysters, 1=13g Add 113⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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