Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 970 +
Ingredients
161⅔ egg yolk 161⅔ tbsp white vinegar 161⅔ tbsp dijon 161⅔ pinch cayenne 485 large oysters, 1=13g 161⅔ tbsp oyster juice 40 5/12 tsp salt 24250 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 161⅔ tbsp white vinegar Add {Dijon} Add 161⅔ pinch cayenne Add 40 5/12 tsp salt Blend Slowly add 24250 ml sunflower oil Add 485 large oysters, 1=13g Add 161⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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