Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 700 +
Ingredients
116⅔ egg yolk 116⅔ tbsp white vinegar 116⅔ tbsp dijon 116⅔ pinch cayenne 350 large oysters, 1=13g 116⅔ tbsp oyster juice 29⅙ tsp salt 17500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 116⅔ tbsp white vinegar Add {Dijon} Add 116⅔ pinch cayenne Add 29⅙ tsp salt Blend Slowly add 17500 ml sunflower oil Add 350 large oysters, 1=13g Add 116⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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