Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 856 +
Ingredients
142⅔ egg yolk 142⅔ tbsp white vinegar 142⅔ tbsp dijon 142⅔ pinch cayenne 428 large oysters, 1=13g 142⅔ tbsp oyster juice 35⅔ tsp salt 21400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 142⅔ tbsp white vinegar Add {Dijon} Add 142⅔ pinch cayenne Add 35⅔ tsp salt Blend Slowly add 21400 ml sunflower oil Add 428 large oysters, 1=13g Add 142⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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