Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 910 +
Ingredients
151⅔ egg yolk 151⅔ tbsp white vinegar 151⅔ tbsp dijon 151⅔ pinch cayenne 455 large oysters, 1=13g 151⅔ tbsp oyster juice 37 11/12 tsp salt 22750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 151⅔ tbsp white vinegar Add {Dijon} Add 151⅔ pinch cayenne Add 37 11/12 tsp salt Blend Slowly add 22750 ml sunflower oil Add 455 large oysters, 1=13g Add 151⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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