Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 818 +
Ingredients
136⅓ egg yolk 136⅓ tbsp white vinegar 136⅓ tbsp dijon 136⅓ pinch cayenne 409 large oysters, 1=13g 136⅓ tbsp oyster juice 34 1/12 tsp salt 20450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 136⅓ tbsp white vinegar Add {Dijon} Add 136⅓ pinch cayenne Add 34 1/12 tsp salt Blend Slowly add 20450 ml sunflower oil Add 409 large oysters, 1=13g Add 136⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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