Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 758 +
Ingredients
126⅓ egg yolk 126⅓ tbsp white vinegar 126⅓ tbsp dijon 126⅓ pinch cayenne 379 large oysters, 1=13g 126⅓ tbsp oyster juice 31 7/12 tsp salt 18950 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 126⅓ tbsp white vinegar Add {Dijon} Add 126⅓ pinch cayenne Add 31 7/12 tsp salt Blend Slowly add 18950 ml sunflower oil Add 379 large oysters, 1=13g Add 126⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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