Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 716 +
Ingredients
119⅓ egg yolk 119⅓ tbsp white vinegar 119⅓ tbsp dijon 119⅓ pinch cayenne 358 large oysters, 1=13g 119⅓ tbsp oyster juice 29⅚ tsp salt 17900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 119⅓ tbsp white vinegar Add {Dijon} Add 119⅓ pinch cayenne Add 29⅚ tsp salt Blend Slowly add 17900 ml sunflower oil Add 358 large oysters, 1=13g Add 119⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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