Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 712 +
Ingredients
118⅔ egg yolk 118⅔ tbsp white vinegar 118⅔ tbsp dijon 118⅔ pinch cayenne 356 large oysters, 1=13g 118⅔ tbsp oyster juice 29⅔ tsp salt 17800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 118⅔ tbsp white vinegar Add {Dijon} Add 118⅔ pinch cayenne Add 29⅔ tsp salt Blend Slowly add 17800 ml sunflower oil Add 356 large oysters, 1=13g Add 118⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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