Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 922 +
Ingredients
153⅔ egg yolk 153⅔ tbsp white vinegar 153⅔ tbsp dijon 153⅔ pinch cayenne 461 large oysters, 1=13g 153⅔ tbsp oyster juice 38 5/12 tsp salt 23050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 153⅔ tbsp white vinegar Add {Dijon} Add 153⅔ pinch cayenne Add 38 5/12 tsp salt Blend Slowly add 23050 ml sunflower oil Add 461 large oysters, 1=13g Add 153⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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