Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 710 +
Ingredients
118⅓ egg yolk 118⅓ tbsp white vinegar 118⅓ tbsp dijon 118⅓ pinch cayenne 355 large oysters, 1=13g 118⅓ tbsp oyster juice 29 7/12 tsp salt 17750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 118⅓ tbsp white vinegar Add {Dijon} Add 118⅓ pinch cayenne Add 29 7/12 tsp salt Blend Slowly add 17750 ml sunflower oil Add 355 large oysters, 1=13g Add 118⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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