Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 824 +
Ingredients
137⅓ egg yolk 137⅓ tbsp white vinegar 137⅓ tbsp dijon 137⅓ pinch cayenne 412 large oysters, 1=13g 137⅓ tbsp oyster juice 34⅓ tsp salt 20600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 137⅓ tbsp white vinegar Add {Dijon} Add 137⅓ pinch cayenne Add 34⅓ tsp salt Blend Slowly add 20600 ml sunflower oil Add 412 large oysters, 1=13g Add 137⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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