Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 770 +
Ingredients
128⅓ egg yolk 128⅓ tbsp white vinegar 128⅓ tbsp dijon 128⅓ pinch cayenne 385 large oysters, 1=13g 128⅓ tbsp oyster juice 32 1/12 tsp salt 19250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 128⅓ tbsp white vinegar Add {Dijon} Add 128⅓ pinch cayenne Add 32 1/12 tsp salt Blend Slowly add 19250 ml sunflower oil Add 385 large oysters, 1=13g Add 128⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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