Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 802 +
Ingredients
133⅔ egg yolk 133⅔ tbsp white vinegar 133⅔ tbsp dijon 133⅔ pinch cayenne 401 large oysters, 1=13g 133⅔ tbsp oyster juice 33 5/12 tsp salt 20050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 133⅔ tbsp white vinegar Add {Dijon} Add 133⅔ pinch cayenne Add 33 5/12 tsp salt Blend Slowly add 20050 ml sunflower oil Add 401 large oysters, 1=13g Add 133⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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