Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 932 +
Ingredients
155⅓ egg yolk 155⅓ tbsp white vinegar 155⅓ tbsp dijon 155⅓ pinch cayenne 466 large oysters, 1=13g 155⅓ tbsp oyster juice 38⅚ tsp salt 23300 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 155⅓ tbsp white vinegar Add {Dijon} Add 155⅓ pinch cayenne Add 38⅚ tsp salt Blend Slowly add 23300 ml sunflower oil Add 466 large oysters, 1=13g Add 155⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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