Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 766 +
Ingredients
127⅔ egg yolk 127⅔ tbsp white vinegar 127⅔ tbsp dijon 127⅔ pinch cayenne 383 large oysters, 1=13g 127⅔ tbsp oyster juice 31 11/12 tsp salt 19150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 127⅔ tbsp white vinegar Add {Dijon} Add 127⅔ pinch cayenne Add 31 11/12 tsp salt Blend Slowly add 19150 ml sunflower oil Add 383 large oysters, 1=13g Add 127⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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