Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 902 +
Ingredients
150⅓ egg yolk 150⅓ tbsp white vinegar 150⅓ tbsp dijon 150⅓ pinch cayenne 451 large oysters, 1=13g 150⅓ tbsp oyster juice 37 7/12 tsp salt 22550 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 150⅓ tbsp white vinegar Add {Dijon} Add 150⅓ pinch cayenne Add 37 7/12 tsp salt Blend Slowly add 22550 ml sunflower oil Add 451 large oysters, 1=13g Add 150⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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