Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 964 +
Ingredients
160⅔ egg yolk 160⅔ tbsp white vinegar 160⅔ tbsp dijon 160⅔ pinch cayenne 482 large oysters, 1=13g 160⅔ tbsp oyster juice 40⅙ tsp salt 24100 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 160⅔ tbsp white vinegar Add {Dijon} Add 160⅔ pinch cayenne Add 40⅙ tsp salt Blend Slowly add 24100 ml sunflower oil Add 482 large oysters, 1=13g Add 160⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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