Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 974 +
Ingredients
162⅓ egg yolk 162⅓ tbsp white vinegar 162⅓ tbsp dijon 162⅓ pinch cayenne 487 large oysters, 1=13g 162⅓ tbsp oyster juice 40 7/12 tsp salt 24350 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 162⅓ tbsp white vinegar Add {Dijon} Add 162⅓ pinch cayenne Add 40 7/12 tsp salt Blend Slowly add 24350 ml sunflower oil Add 487 large oysters, 1=13g Add 162⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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