Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 938 +
Ingredients
156⅓ egg yolk 156⅓ tbsp white vinegar 156⅓ tbsp dijon 156⅓ pinch cayenne 469 large oysters, 1=13g 156⅓ tbsp oyster juice 39 1/12 tsp salt 23450 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 156⅓ tbsp white vinegar Add {Dijon} Add 156⅓ pinch cayenne Add 39 1/12 tsp salt Blend Slowly add 23450 ml sunflower oil Add 469 large oysters, 1=13g Add 156⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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