Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 860 +
Ingredients
143⅓ egg yolk 143⅓ tbsp white vinegar 143⅓ tbsp dijon 143⅓ pinch cayenne 430 large oysters, 1=13g 143⅓ tbsp oyster juice 35⅚ tsp salt 21500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 143⅓ tbsp white vinegar Add {Dijon} Add 143⅓ pinch cayenne Add 35⅚ tsp salt Blend Slowly add 21500 ml sunflower oil Add 430 large oysters, 1=13g Add 143⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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