Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 752 +
Ingredients
125⅓ egg yolk 125⅓ tbsp white vinegar 125⅓ tbsp dijon 125⅓ pinch cayenne 376 large oysters, 1=13g 125⅓ tbsp oyster juice 31⅓ tsp salt 18800 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 125⅓ tbsp white vinegar Add {Dijon} Add 125⅓ pinch cayenne Add 31⅓ tsp salt Blend Slowly add 18800 ml sunflower oil Add 376 large oysters, 1=13g Add 125⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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