Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 892 +
Ingredients
148⅔ egg yolk 148⅔ tbsp white vinegar 148⅔ tbsp dijon 148⅔ pinch cayenne 446 large oysters, 1=13g 148⅔ tbsp oyster juice 37⅙ tsp salt 22300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 148⅔ tbsp white vinegar Add {Dijon} Add 148⅔ pinch cayenne Add 37⅙ tsp salt Blend Slowly add 22300 ml sunflower oil Add 446 large oysters, 1=13g Add 148⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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