Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 688 +
Ingredients
114⅔ egg yolk 114⅔ tbsp white vinegar 114⅔ tbsp dijon 114⅔ pinch cayenne 344 large oysters, 1=13g 114⅔ tbsp oyster juice 28⅔ tsp salt 17200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 114⅔ tbsp white vinegar Add {Dijon} Add 114⅔ pinch cayenne Add 28⅔ tsp salt Blend Slowly add 17200 ml sunflower oil Add 344 large oysters, 1=13g Add 114⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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