Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 698 +
Ingredients
116⅓ egg yolk 116⅓ tbsp white vinegar 116⅓ tbsp dijon 116⅓ pinch cayenne 349 large oysters, 1=13g 116⅓ tbsp oyster juice 29 1/12 tsp salt 17450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 116⅓ tbsp white vinegar Add {Dijon} Add 116⅓ pinch cayenne Add 29 1/12 tsp salt Blend Slowly add 17450 ml sunflower oil Add 349 large oysters, 1=13g Add 116⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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