Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 748 +
Ingredients
124⅔ egg yolk 124⅔ tbsp white vinegar 124⅔ tbsp dijon 124⅔ pinch cayenne 374 large oysters, 1=13g 124⅔ tbsp oyster juice 31⅙ tsp salt 18700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 124⅔ tbsp white vinegar Add {Dijon} Add 124⅔ pinch cayenne Add 31⅙ tsp salt Blend Slowly add 18700 ml sunflower oil Add 374 large oysters, 1=13g Add 124⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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