Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 754 +
Ingredients
125⅔ egg yolk 125⅔ tbsp white vinegar 125⅔ tbsp dijon 125⅔ pinch cayenne 377 large oysters, 1=13g 125⅔ tbsp oyster juice 31 5/12 tsp salt 18850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 125⅔ tbsp white vinegar Add {Dijon} Add 125⅔ pinch cayenne Add 31 5/12 tsp salt Blend Slowly add 18850 ml sunflower oil Add 377 large oysters, 1=13g Add 125⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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