Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 764 +
Ingredients
127⅓ egg yolk 127⅓ tbsp white vinegar 127⅓ tbsp dijon 127⅓ pinch cayenne 382 large oysters, 1=13g 127⅓ tbsp oyster juice 31⅚ tsp salt 19100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 127⅓ tbsp white vinegar Add {Dijon} Add 127⅓ pinch cayenne Add 31⅚ tsp salt Blend Slowly add 19100 ml sunflower oil Add 382 large oysters, 1=13g Add 127⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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