Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 842 +
Ingredients
140⅓ egg yolk 140⅓ tbsp white vinegar 140⅓ tbsp dijon 140⅓ pinch cayenne 421 large oysters, 1=13g 140⅓ tbsp oyster juice 35 1/12 tsp salt 21050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 140⅓ tbsp white vinegar Add {Dijon} Add 140⅓ pinch cayenne Add 35 1/12 tsp salt Blend Slowly add 21050 ml sunflower oil Add 421 large oysters, 1=13g Add 140⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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