Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 962 +
Ingredients
160⅓ egg yolk 160⅓ tbsp white vinegar 160⅓ tbsp dijon 160⅓ pinch cayenne 481 large oysters, 1=13g 160⅓ tbsp oyster juice 40 1/12 tsp salt 24050 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 160⅓ tbsp white vinegar Add {Dijon} Add 160⅓ pinch cayenne Add 40 1/12 tsp salt Blend Slowly add 24050 ml sunflower oil Add 481 large oysters, 1=13g Add 160⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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