Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 796 +
Ingredients
132⅔ egg yolk 132⅔ tbsp white vinegar 132⅔ tbsp dijon 132⅔ pinch cayenne 398 large oysters, 1=13g 132⅔ tbsp oyster juice 33⅙ tsp salt 19900 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 132⅔ tbsp white vinegar Add {Dijon} Add 132⅔ pinch cayenne Add 33⅙ tsp salt Blend Slowly add 19900 ml sunflower oil Add 398 large oysters, 1=13g Add 132⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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