Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 980 +
Ingredients
163⅓ egg yolk 163⅓ tbsp white vinegar 163⅓ tbsp dijon 163⅓ pinch cayenne 490 large oysters, 1=13g 163⅓ tbsp oyster juice 40⅚ tsp salt 24500 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 163⅓ tbsp white vinegar Add {Dijon} Add 163⅓ pinch cayenne Add 40⅚ tsp salt Blend Slowly add 24500 ml sunflower oil Add 490 large oysters, 1=13g Add 163⅓ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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