Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 814 +
Ingredients
135⅔ egg yolk 135⅔ tbsp white vinegar 135⅔ tbsp dijon 135⅔ pinch cayenne 407 large oysters, 1=13g 135⅔ tbsp oyster juice 33 11/12 tsp salt 20350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 135⅔ tbsp white vinegar Add {Dijon} Add 135⅔ pinch cayenne Add 33 11/12 tsp salt Blend Slowly add 20350 ml sunflower oil Add 407 large oysters, 1=13g Add 135⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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