Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 904 +
Ingredients
150⅔ egg yolk 150⅔ tbsp white vinegar 150⅔ tbsp dijon 150⅔ pinch cayenne 452 large oysters, 1=13g 150⅔ tbsp oyster juice 37⅔ tsp salt 22600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 150⅔ tbsp white vinegar Add {Dijon} Add 150⅔ pinch cayenne Add 37⅔ tsp salt Blend Slowly add 22600 ml sunflower oil Add 452 large oysters, 1=13g Add 150⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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