Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 808 +
Ingredients
134⅔ egg yolk 134⅔ tbsp white vinegar 134⅔ tbsp dijon 134⅔ pinch cayenne 404 large oysters, 1=13g 134⅔ tbsp oyster juice 33⅔ tsp salt 20200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 134⅔ tbsp white vinegar Add {Dijon} Add 134⅔ pinch cayenne Add 33⅔ tsp salt Blend Slowly add 20200 ml sunflower oil Add 404 large oysters, 1=13g Add 134⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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