Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1001 +
Ingredients
166⅚ egg yolk 166⅚ tbsp white vinegar 166⅚ tbsp dijon 166⅚ pinch cayenne 500½ large oysters, 1=13g 166⅚ tbsp oyster juice 41 5/7 tsp salt 25025 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 166⅚ tbsp white vinegar Add {Dijon} Add 166⅚ pinch cayenne Add 41 5/7 tsp salt Blend Slowly add 25025 ml sunflower oil Add 500½ large oysters, 1=13g Add 166⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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