Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 934 +
Ingredients
155⅔ egg yolk 155⅔ tbsp white vinegar 155⅔ tbsp dijon 155⅔ pinch cayenne 467 large oysters, 1=13g 155⅔ tbsp oyster juice 38 11/12 tsp salt 23350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 155⅔ tbsp white vinegar Add {Dijon} Add 155⅔ pinch cayenne Add 38 11/12 tsp salt Blend Slowly add 23350 ml sunflower oil Add 467 large oysters, 1=13g Add 155⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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