Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 776 +
Ingredients
129⅓ egg yolk 129⅓ tbsp white vinegar 129⅓ tbsp dijon 129⅓ pinch cayenne 388 large oysters, 1=13g 129⅓ tbsp oyster juice 32⅓ tsp salt 19400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 129⅓ tbsp white vinegar Add {Dijon} Add 129⅓ pinch cayenne Add 32⅓ tsp salt Blend Slowly add 19400 ml sunflower oil Add 388 large oysters, 1=13g Add 129⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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