Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 848 +
Ingredients
141⅓ egg yolk 141⅓ tbsp white vinegar 141⅓ tbsp dijon 141⅓ pinch cayenne 424 large oysters, 1=13g 141⅓ tbsp oyster juice 35⅓ tsp salt 21200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 141⅓ tbsp white vinegar Add {Dijon} Add 141⅓ pinch cayenne Add 35⅓ tsp salt Blend Slowly add 21200 ml sunflower oil Add 424 large oysters, 1=13g Add 141⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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