Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 736 +
Ingredients
122⅔ egg yolk 122⅔ tbsp white vinegar 122⅔ tbsp dijon 122⅔ pinch cayenne 368 large oysters, 1=13g 122⅔ tbsp oyster juice 30⅔ tsp salt 18400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 122⅔ tbsp white vinegar Add {Dijon} Add 122⅔ pinch cayenne Add 30⅔ tsp salt Blend Slowly add 18400 ml sunflower oil Add 368 large oysters, 1=13g Add 122⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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