Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 794 +
Ingredients
132⅓ egg yolk 132⅓ tbsp white vinegar 132⅓ tbsp dijon 132⅓ pinch cayenne 397 large oysters, 1=13g 132⅓ tbsp oyster juice 33 1/12 tsp salt 19850 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 132⅓ tbsp white vinegar Add {Dijon} Add 132⅓ pinch cayenne Add 33 1/12 tsp salt Blend Slowly add 19850 ml sunflower oil Add 397 large oysters, 1=13g Add 132⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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