Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 760 +
Ingredients
126⅔ egg yolk 126⅔ tbsp white vinegar 126⅔ tbsp dijon 126⅔ pinch cayenne 380 large oysters, 1=13g 126⅔ tbsp oyster juice 31⅔ tsp salt 19000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 126⅔ tbsp white vinegar Add {Dijon} Add 126⅔ pinch cayenne Add 31⅔ tsp salt Blend Slowly add 19000 ml sunflower oil Add 380 large oysters, 1=13g Add 126⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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