Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 686 +
Ingredients
114⅓ egg yolk 114⅓ tbsp white vinegar 114⅓ tbsp dijon 114⅓ pinch cayenne 343 large oysters, 1=13g 114⅓ tbsp oyster juice 28 7/12 tsp salt 17150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 114⅓ tbsp white vinegar Add {Dijon} Add 114⅓ pinch cayenne Add 28 7/12 tsp salt Blend Slowly add 17150 ml sunflower oil Add 343 large oysters, 1=13g Add 114⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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