Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 988 +
Ingredients
164⅔ egg yolk 164⅔ tbsp white vinegar 164⅔ tbsp dijon 164⅔ pinch cayenne 494 large oysters, 1=13g 164⅔ tbsp oyster juice 41⅙ tsp salt 24700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 164⅔ tbsp white vinegar Add {Dijon} Add 164⅔ pinch cayenne Add 41⅙ tsp salt Blend Slowly add 24700 ml sunflower oil Add 494 large oysters, 1=13g Add 164⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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