Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 976 +
Ingredients
162⅔ egg yolk 162⅔ tbsp white vinegar 162⅔ tbsp dijon 162⅔ pinch cayenne 488 large oysters, 1=13g 162⅔ tbsp oyster juice 40⅔ tsp salt 24400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 162⅔ tbsp white vinegar Add {Dijon} Add 162⅔ pinch cayenne Add 40⅔ tsp salt Blend Slowly add 24400 ml sunflower oil Add 488 large oysters, 1=13g Add 162⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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