Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 926 +
Ingredients
154⅓ egg yolk 154⅓ tbsp white vinegar 154⅓ tbsp dijon 154⅓ pinch cayenne 463 large oysters, 1=13g 154⅓ tbsp oyster juice 38 7/12 tsp salt 23150 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 154⅓ tbsp white vinegar Add {Dijon} Add 154⅓ pinch cayenne Add 38 7/12 tsp salt Blend Slowly add 23150 ml sunflower oil Add 463 large oysters, 1=13g Add 154⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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