Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 908 +
Ingredients
151⅓ egg yolk 151⅓ tbsp white vinegar 151⅓ tbsp dijon 151⅓ pinch cayenne 454 large oysters, 1=13g 151⅓ tbsp oyster juice 37⅚ tsp salt 22700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 151⅓ tbsp white vinegar Add {Dijon} Add 151⅓ pinch cayenne Add 37⅚ tsp salt Blend Slowly add 22700 ml sunflower oil Add 454 large oysters, 1=13g Add 151⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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