Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 728 +
Ingredients
121⅓ egg yolk 121⅓ tbsp white vinegar 121⅓ tbsp dijon 121⅓ pinch cayenne 364 large oysters, 1=13g 121⅓ tbsp oyster juice 30⅓ tsp salt 18200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 121⅓ tbsp white vinegar Add {Dijon} Add 121⅓ pinch cayenne Add 30⅓ tsp salt Blend Slowly add 18200 ml sunflower oil Add 364 large oysters, 1=13g Add 121⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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