Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 820 +
Ingredients
136⅔ egg yolk 136⅔ tbsp white vinegar 136⅔ tbsp dijon 136⅔ pinch cayenne 410 large oysters, 1=13g 136⅔ tbsp oyster juice 34⅙ tsp salt 20500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 136⅔ tbsp white vinegar Add {Dijon} Add 136⅔ pinch cayenne Add 34⅙ tsp salt Blend Slowly add 20500 ml sunflower oil Add 410 large oysters, 1=13g Add 136⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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