Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 968 +
Ingredients
161⅓ egg yolk 161⅓ tbsp white vinegar 161⅓ tbsp dijon 161⅓ pinch cayenne 484 large oysters, 1=13g 161⅓ tbsp oyster juice 40⅓ tsp salt 24200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 161⅓ tbsp white vinegar Add {Dijon} Add 161⅓ pinch cayenne Add 40⅓ tsp salt Blend Slowly add 24200 ml sunflower oil Add 484 large oysters, 1=13g Add 161⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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