Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 706 +
Ingredients
117⅔ egg yolk 117⅔ tbsp white vinegar 117⅔ tbsp dijon 117⅔ pinch cayenne 353 large oysters, 1=13g 117⅔ tbsp oyster juice 29 5/12 tsp salt 17650 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 117⅔ tbsp white vinegar Add {Dijon} Add 117⅔ pinch cayenne Add 29 5/12 tsp salt Blend Slowly add 17650 ml sunflower oil Add 353 large oysters, 1=13g Add 117⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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