Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 788 +
Ingredients
131⅓ egg yolk 131⅓ tbsp white vinegar 131⅓ tbsp dijon 131⅓ pinch cayenne 394 large oysters, 1=13g 131⅓ tbsp oyster juice 32⅚ tsp salt 19700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 131⅓ tbsp white vinegar Add {Dijon} Add 131⅓ pinch cayenne Add 32⅚ tsp salt Blend Slowly add 19700 ml sunflower oil Add 394 large oysters, 1=13g Add 131⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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